Simple 20 minute dinner tonight because today’s been crazy and my tank’s on empty. Pulled a jar of homemade pesto out of the freezer and it was fresh as the day I made it.
- Heat a drizzle of olive oil in a skillet over medium-high heat and season chicken with salt and pepper. Sear the chicken on all sides then reduce heat to medium-low and cover. Cook for 5 minutes or until the internal temperature reaches 165°F.
- Meanwhile, bring a large pot of liberally salted water to a boil and cook the pasta until almost al dente; about 10 minutes. Drain and set aside.
- Add butter to the hot skillet and add the tomato and onion; sautéing until tender before adding the garlic, chicken, pasta, cheese and pesto. Cook for an additional 2 minutes.
Looking for a side dish? Try one of these recipes!