Submitted by Sarah Fritschner
- 8 oz spaghetti or linguine
- 1 lb boneless, skinless chicken, or chicken tenders
- 2 Tbsp olive oil
- 1 C reduced-sodium chicken broth
- 1⁄2 C pesto sauce
- 1⁄4 tsp cayenne pepper
Salt a large pot of water with 2 or 3 teaspoons of salt. Bring to a boil over high heat. Cook pasta according to package directions; avoid overcooking. While pasta is cooking, cut chicken in bite-size pieces (no need to cut tenders). Heat olive oil in large skillet over medium-high heat. Add chicken and stir 2 minutes. Add broth and allow it to simmer 2 or 3 minutes more. Remove from heat. Drain pasta and return to pot. Add pesto sauce and pepper and stir to coat. Divide pasta among 4 bowls and top with chicken mixture. Serves 4.