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T&C EveryDay Chicken (or Veggie) Pesto Primavera

T&C EveryDay Chicken (or Veggie) Pesto Primavera

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT30M
    15 Minutes
  • Yield:
    4-6 Servings
Our employee Shannon Smith says, “My family loves this dish on cozy fall or winter evenings or al fresco in the spring and summer.”
Ingredients
  • 1 box T&C EveryDay Linguine
  • Olive oil
  • 1 package (about 1 pound) boneless skinless chicken breasts, cut into chunks (optional)
  • Salt and pepper
  • 1 small red onion, diced
  • 8 ounces sliced cremini mushrooms
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach
  • 2 cups heavy cream
  • 1 cup basil pesto or sundried tomato pesto
  • 2 tablespoons butter
  • Handful of fresh basil leaves (torn or sliced)
  • Parmesan cheese for garnish (grated or shredded)
  • 1 box T&C EveryDay Linguine
  • Olive oil
  • 1 package (about 1 pound) boneless skinless chicken breasts, cut into chunks (optional)
  • Salt and pepper
  • 1 small red onion, diced
  • 226.8g sliced cremini mushrooms
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 473.18ml baby spinach
  • 473.18ml heavy cream
  • 236.59ml basil pesto or sundried tomato pesto
  • 25.56g butter
  • Handful of fresh basil leaves (torn or sliced)
  • Parmesan cheese for garnish (grated or shredded)

Our employee Shannon Smith says, “My family loves this dish on cozy fall or winter evenings or al fresco in the spring and summer.”

Preparation
STEP 1

Bring a large pot of salted water to a boil. Cook pasta per package instructions. Reserve 1/2 cup of pasta cooking water before straining.

STEP 2

While pasta is cooking heat a large skillet to medium-high heat. Coat well with olive oil and add chicken. Season with salt and pepper. Cook until golden on all sides and mostly cooked through. Set aside.

STEP 3

Return pan to heat and add more olive oil if needed. Sauté onions and mushrooms until they start to soften about 3 minutes. Add red bell pepper and cook for an additional 1-2 minutes.

STEP 4

Add zucchini and minced garlic. Cook for another 2-3 minutes.

STEP 5

Add butter to pan along with spinach. Stir to coat. Add heavy cream and chicken (along with any juices) to pan and bring to a light simmer and cook until chicken is fully cooked.

STEP 6

Off heat stir in pesto and Parmesan cheese. Add your reserved pasta water a little at a time if needed to help build sauce. Toss your sauce with cooked linguine noodles. Season with salt and pepper if needed. Top with basil leaves, serve with extra Parmesan cheese (is too much Parmesan even a thing?)

Options

Vegetarians in the crowd? There’s so much flavor here, feel free to just leave the chicken out.

Tags: Noodles, Chicken, Pasta, Vegetarian, Our Favorites, Family-Friendly

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