Garlic chicken creamy pesto pasta

Docbigby

1 tbsp. olive oil

3 chicken breasts cubed

1 to 2 tbsp. chopped garlic

salt and pepper

2 tbsp. butter

2 ½ tbsp. flour

1 ½ cup milk

¾ cup pesto

1 cup shredded parmesan cheese

¾ cup halved cherry tomatoes

3 cups pasta

Optional: extra shredded parmesan, fresh cut basil, roasted pine nuts

Cook pasta to package directions. Reserve some of the pasta water on the side.

Heat olive oil in medium skillet over medium heat. Add chicken and saute until about half done, season with salt and pepper to preference and add garlic. Saute together until chicken is done, about 5 to 6 minutes. Move chicken and garlic mixture with any juices to a bowl.

Add butter to the skillet and melt over medium heat. Once butter is melted, whisk in flour. Cook the butter and flour mixture for about 5 minutes. Add milk and cook over medium heat until it starts to thicken, whisking frequently so it doesn't burn on the bottom.

Add pesto and parmesan cheese whisking until combined, about 2 to 3 minutes. If sauce is thicker than what you want, you can thin it a little with the reserved pasta water.

Combine chicken, sauce, pasta, and tomatoes. Top with extra parmesan, pine nuts, and basil if desired.

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