Categories: Pasta

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

Directions

1. Cook and drain pasta as directed on box.

2. 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.

3. Stir in pesto sauce and whipping cream; cook 2 to 3 minutes longer or until thoroughly heated. Stir in pasta, tossing to coat.

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