Cook linguine according to package directions. Meanwhile, place chicken in a large pasta serving bowl; set aside.
Garlic, pesto, chicken, and pasta are always crowd-pleasers. Keep these ingredients in your pantry for a quick and easy meal!
Servings and Ingredients
|½ (9-oz.) pkg. refrigerated linguine pasta|
|8 oz. Hy-Vee shredded rotisserie chicken|
|1 tbsp. Hy-Vee salted butter|
|2 ½ tsp. refrigerated minced garlic|
|1 ½ c. Hy-Vee half-and-half|
|½ c. Gustare Vita basil pesto|
|¼ c. fresh Parmesan cheese, grated, plus additional for serving|
|½ lemon, juiced|
|1 (12-oz.) multicolor grape tomatoes, halved|
|3 tbsp. Italian parsley, chopped|
Things To Grab
- Large skillet
Melt butter in a large skillet over medium-low heat. Add garlic; cook and stir for 30 seconds. Add half-and-half; whisk in pesto. Bring to a simmer; whisk in 1/4 cup Parmesan cheese. Remove from heat. Squeeze lemon juice into sauce.
Drain pasta, reserving 1 cup of the pasta water. Place hot pasta on chicken in serving bowl. Add enough reserved pasta water to thin sauce, if needed.
Pour hot pesto sauce over pasta and chicken; toss to combine. Add tomatoes and parsley; toss. Serve with shredded Parmesan cheese, if desired.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 95mg
- Sodium: 720mg
- Total Carbohydrates: 34g
- Protein: 24g