Creamy Sun-dried Tomato Pesto Pasta with Parmesan Chicken

Step 1

Pasta: Cook the pasta al dente in generously salted water

Step 2

Chicken (optional) : Preheat oven to 350F degrees. Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray.

Step 3

Heat 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Combine Chicken Breading ingredients in a bowl/shallow dish then dredge chicken breasts in mixture. Tap off any excess flour then add chicken to skillet and cook until golden brown on one side, 3-5 minutes. Flip and cook chicken until the other side is golden, 2-3 minutes, then transfer chicken to prepared cooking rack and finish baking in the oven, 5-7 minutes, or until cooked through (cooking time will depend on size and thickness of chicken). Broil chicken until crispy, flip chicken, top with Parmesan cheese and broil until cheese is golden.

Step 4

Creamy Sundried Tomato Pesto Sauce: Meanwhile, add Sundried Tomato Pesto ingredients to a food processor and process until well blended. In a large skillet, heat 1 tablespoon sun-dried tomato oil over medium heat. Add Sun-dried Tomato Pesto and saute for 4 minutes. Add bell pepper and squash and saute an additional minute.

Step 5

Stir in chicken broth until well incorporated then stir in heavy cream/cornstarch slurry, milk, fire roasted tomatoes, balsamic vinegar and sugar. Bring sauce to a boil then reduce to simmer until thickened and vegetables are crisp-tender.

Step 6

Stir in cooked pasta. Add additional milk to reach desired consistency (optional). Taste and add additional salt, pepper, red pepper to taste.

Step 7

Top with chicken and serve.