Chicken Pesto Pasta

A quick and delicious comfort meal with easy clean up.

PREP
15
Minutes
COOKING
25
Minutes
SERVES
4
People
CALORIES
880
Per Serving
PROTEIN
56
Grams

Ingredients

8 Sanderson Farms® Chicken Tenders

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

2 cups reduced sodium chicken broth

8 ounces dry farfalle pasta

1 teaspoon dried basil

1 cup heavy whipping cream

1 (6-ounce) jar of sun dried tomato pesto

1½ cups shredded Italian cheese blend

1 (10-ounce) bag baby spinach, chopped

Directions

1. Season chicken with salt, black pepper and garlic powder.

2. To the inner pot of an electric pressure cooker (such as Instant Pot®), add chicken broth, pasta, basil and chicken.

3. Place inner pot in cooker base and secure lid on top. Turn steam release handle to the “sealing” position.

4. Use the “pressure cook” function and set for 6 minutes.

5. Once timer ends, turn the steam release handle to “venting” to release the pressure. After pressure is released, remove the lid. The chicken is cooked when it reaches an internal temperature of 165°F. Remove chicken from pot, cover and set aside.

6. Use the “sauté” function and set timer for 7 minutes. Add heavy cream, pesto and shredded cheese to pot. Stir to melt cheese. Once cheese has melted, add handfuls of spinach and stir into sauce. Stir until spinach is wilted.

7. Place pasta on a plate and top with chicken.

8. TIP: Looking for a low carb replacement to pasta? Try zucchini noodles!

NUTRITION FACTS

Calories

880

Fat

51g

Saturated

24g

Sodium

1610mg

Carbohydrates

54g

Sugars

6g

Protein

56g