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 Save $
3/4 cup heavy whipping cream
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.