Pesto Chicken with Sun-dried Tomatoes

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Serves 4 | Prep/Cook Time: 40 Min
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Calories
580
Protein
31g
Sodium
1160mg
Sat.Fat
4g
Sugar
2g
INGREDIENTS
4 PERDUE® Individually Frozen Boneless, Skinless Chicken Breasts (3 lbs.)
4 ounces oil-packed sun-dried tomato halves, or 1/2 of 7 ounce jar
1 container (about 7 ounces) prepared pesto with basil
1/3 cup chicken broth
8 ounces linguini, cooked and held warm
Grated Parmesan cheese (optional)
INSTRUCTIONS
Step 1: 
Drain and chop sun-dried tomatoes. Combine tomatoes with pesto in small bowl.
Step 2: 
Cook chicken in large skillet according to package directions.  Remove chicken to a platter; cover and hold warm.
Step 3: 
Reduce heat under skillet to low.  Add pesto mixture and chicken broth; cook while stirring just until softened and heated through.
Step 4: 
Combine half of pesto mixture with the hot cooked linguini.  Serve chicken over linguini; spooning remaining pesto mixture over the chicken. Sprinkle with grated Parmesan cheese, if desired. 
Perdue