Recipe – Creamy Chicken Pesto Pasta – Dainik Savera Times

Material
300 grams linguine or spaghetti pasta
2 boneless, skinless chicken breasts, thinly sliced
Salt and pepper to taste
2 tbsp olive oil
3 cloves garlic, finely chopped
1 cup cherry tomatoes, cut in half
1/2 cup thick cream
1/4 cup pesto sauce (store bought or homemade)
1/2 cup grated Parmesan cheese
fresh basil leaves for decoration

Method

• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Filter and keep aside.
• Sprinkle salt and pepper on both sides of thinly sliced ​​chicken breasts.
• In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 4-5 minutes on each side. Remove the chicken from the pan and set aside.
• In the same pan, add minced garlic and fry for a minute until fragrant.
• Add halved cherry tomatoes and cook until they become soft and release their juice.
• Lower the flame, add heavy cream and stir gently. Add the pesto sauce, stirring constantly until the sauce thickens and coats the back of a spoon.
• Add the cooked pasta to the pan, slowly adding it to the creamy pesto sauce until it is well covered.
• Return the cooked chicken to the pan, letting it heat through the sauce for a minute or two.
• Sprinkle grated Parmesan cheese over the pasta, stirring until the cheese melts and the sauce becomes creamy and velvety.
• Remove the pan from the heat and garnish the Creamy Chicken Pesto Pasta with fresh basil leaves to add color and flavor.
• Serve immediately with additional Parmesan cheese and garlic bread or a crunchy green salad.