Pumpkin Chilpotle Spicy Chicken Pasta
with scallions and tomatoes
Ingredients:
- 1 container of Pumpkin Chilpotle Pesto
- 1 package of boneless chicken breast
- 1 cup of freshly grated Parmigianino or Asiago cheese
- 1/2 cup of olive oil
- 1 bunch of fresh scallions
- 2 fresh tomatoes
- Salt & fresh pepper
- 1 pound of spaghetti, linguini, or penne
- Part-skim Ricotta cheese
Preparation:
Have pesto out of freezer or fridge and thawed. Boil water in large pot for pasta…add salt to taste. Dice tomatoes and scallions while water is boiling. In a sauté pan, heat olive oil and then add chicken breasts. Cook on both sides until lightly browned and then add diced tomatoes and scallions. Sautee and stir ingredients together for 2 to 3 minutes then take off stove and let sit. Dice chicken breasts. Cook pasta of choice al dente (2 to 3 minutes below recommended cooking time). Drain pasta into colander and run cold water to cool. Add pasta back to empty water pot and toss in chicken, tomatoes, scallions, and pesto over pasta. Stir with tongs over low heat and serve. Garnish with shredded cheese, fresh ground black pepper and a dollop of part-skim Ricotta cheese in the middle….enjoy!
