Creamy Pasta with Chicken and Sun Dried Tomato Pesto

This is a quick, easy and super delicious dinner that needs no side dish (other than some garlic bread.)  The fat free half and half makes it creamy without adding a ton of calories and the sun dried tomato pesto gives it a tangy and rich bite that can't be beat.  Enjoy!

Creamy Pasta with Chicken and Sun Dried Tomato Pesto (adapted from daringgourmet.com)

1 box (13 1/4 oz.) whole wheat penne pasta
2 T. extra virgin olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 1/2 lb. boneless, skinless chicken breasts, cubed
2 large tomatoes or 1 (14 1/2 oz.) can diced tomatoes
1 c. fat free half and half
1/2 c. chicken broth
1 1/2 T. all purpose flour
6 T. sun dried tomato pesto
1/2 t. salt
1/2 t. black pepper
1 small bundle fresh basil, chopped
1 (10 oz.) bag baby spinach
Parmesan cheese, for serving

Prepare the pasta according to package directions.  While the pasta is cooking, heat the oil over medium high heat in a large skillet and saute the onion until tender and translucent, about 5 minutes.  Add the garlic and cook for another minute.  Add the chicken and cook until no longer pink.  Add the tomato and cook for another minute.  Whisk together the half and half, chicken broth and flour in a small bowl or measuring cup and add to the chicken mixture along with the pesto, salt and pepper.  Stir to combine.  Bring to a boil, reduce the heat to a simmer and let cook for 5 minutes, stirring occasionally.  Drain the pasta and add it to the skillet.  Toss in the sauce to coat.  Add the basil and spinach and toss to combine.  You may have to add the spinach in a few batches, tossing to coat and wilt until there is room to add more in your skillet.  Taste for seasoning and serve immediately with Parmesan cheese.

8 servings (394 calories each serving) according to my calculator on loseit.com