One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce

INGREDIENTS

2 cups

dried fusilli pasta

skinless, boneless chicken breasts (1¾ to 2 pounds)

kosher salt and freshly ground black pepper

baby bella or cremini mushrooms, cleaned, stemmed and sliced

2 tbsp

extra virgin olive oil

1 tbsp

butter

1 1/3 cups

half and half

jar DeLallo Simply Pesto Sun-Dried Tomato with Olive (6.35 ounces)

2 cups

fresh baby spinach leaves

1/4 cup

crumbled goat cheese (1-2 ounces)

Italian flat leaf parsley for garnish