Name: Sun-Dried Tomato Pesto Rotini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 grilled chicken breasts cut into cubes (I marinated mine in a little olive oil and balsamic vinegar); 1 lb. box rotini pasta; 3 TB pesto; 3 TB softened cream cheese; 2 TB finely chopped sun-dried tomato (I used my mini food processor); 1 cup fresh baby spinach torn into bite sized pieces

Ingredients

Scale

3 grilled chicken breasts cut into cubes (I marinated mine in a little olive oil and balsamic vinegar)
1 lb. box rotini pasta
3 TB pesto
3 TB softened cream cheese
2 TB finely chopped sun-dried tomato (I used my mini food processor)
1 cup fresh baby spinach torn into bite sized pieces

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Instructions

Boil pasta according to the directions on the box, being sure to salt the water first.
In a small bowl, stir pesto into softened cream cheese until well mixed.
When pasta is cooked, drain and reserve 1/4 cup of the pasta water.
Pour the creamy pesto sauce over the pasta and stir to combine. If necessary, add the pasta water until the sauce is a nice consistency and coats the pasta well.
Add the sun-dried tomatoes and grilled chicken.
Stir in the spinach, and top with parmesan cheese if desired.