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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it. This is not low fat, but it is nice for a once in a while treat. If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! I use bought, jarred pesto but homemade would be even better. I hope you enjoy it! Ingredients:
1 lb penne rigate (the kind with ridges, 4 cups dry) |
1 lb boneless chicken breast, sliced 1/4 inch thick and in pieces |
1 cup onion, minced |
1 cup mushroom |
2 garlic cloves |
2 cups half-and-half cream |
2/3 cup pesto sauce |
1 cup sun-dried tomato, chopped |
1/2 cup parmesan cheese, fresh grated (only the real stuff, not in the green can!) |
1/4 cup fresh basil, chopped (optional) |
Directions:
1. Season and saute the chicken breast. Remove from the pan and keep warm.
2. Meanwhile, cook the penne in salted boiling water.
3. In the same pan as the chicken breast, saute mushrooms and onion. When almost done, add garlic and saute until fragrant.
4. Add cream and pesto and bring to a boil. Put the chicken back in the pan and add the sun-dried tomatoes Simmer gently for 5 to 10 minutes to thicken.
5. Add most of the parmesan (reserving a little for the top).
6. Drain the penne saving some of the water.
7. Add the penne to the sauce and stir. Add reserved water if needed to thin the sauce.
8. Serve penne topped with the saved parmesan and basil if using.
9. Serve.
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