Easy Pesto Chicken Skillet

• Meat

  • 2 lbs Chicken breast

• Produce

  • 3 cloves Garlic
  • 1 (14.5-ounce can Tomatoes with basil

• Canned Goods

  • 3 cups Chicken broth

• Pasta & Grains

  • 1 (16-ounce package Elbow pasta

• Baking & Spices

  • 1 (0.5-ounce package Pesto sauce mix, powdered
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Italian blend cheese
  • 1/2 cup Milk

Found on southernbite.com

Ingredients

• 2 pounds chicken breast, cut into 1-inch cubes
• 1 (0.5-ounce) package of powdered pesto sauce mix
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 1 (16-ounce) package elbow pasta
• ½ cup milk
• salt and pepper
• 1 cup shredded Italian blend cheese

Directions

• In a large bowl, combine the cubed chicken with the pesto mix and allow it to marinate for about 10 minutes.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and chicken and cook until the outside of the chicken turns white. Pour in the chicken broth and the tomatoes with the juice. Stir in the pasta. Reduce the heat to a simmer, cover, and cook for 15 to 17 minutes or until the pasta is al dente. Remove the lid and stir in the milk. Cook 5 minutes more. Add salt and pepper to taste. Sprinkle the cheese over the top and return the lid to the pan until the cheese has melted.