Ingredients
8
oz uncooked cavatappi pasta (from 16-oz box)
1
tablespoon olive oil
1
package (20 oz) boneless skinless chicken breasts, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon ground black pepper
2
large plum (Roma) tomatoes, seeded and chopped (about 1 cup)
1
cup sliced fresh mushrooms (from 8-oz package)
1
container (7 oz) refrigerated pesto sauce
3/4
cup heavy whipping cream
Preparation
Cook and drain pasta as directed on box.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, salt and pepper; cook 5 to 7 minutes, stirring occasionally, until browned and no longer pink in center. Stir in tomatoes and mushrooms. Reduce heat to medium; cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
Stir in pesto sauce and whipping cream; cook 2 to 3 minutes longer or until thoroughly heated. Stir in pasta, tossing to coat.
