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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking for 2 magazine and I've doubled it to serve a family. It's really easy and also really tasty. It also cooks pretty quickly, which is a plus for me! Ingredients:
1 lb chicken, diced |
olive oil (for cooking) |
1 (14 1/2 ounce) box penne pasta, cooked according to package directions |
3/4 cup parmesan cheese, grated |
3/4 cup sour cream |
1/2 cup prepared pesto sauce |
Directions:
1. Heat olive oil in a large skillet over Medium-High heat. The pan needs to be big enough to be big enough to hold the chicken and penne.
2. Cook diced chicken until no longer pink (about 7-10 minutes) and juices run clear. Drain any excess liquids from the pan.
3. Meanwhile in a bowl, combine Parmesan cheese, sour cream and pesto.
4. Pour sauce over chicken and heat until warm. Stir in pasta.
5. Grate additional fresh Parmesan over pasta, if desired. Serve with garlic bread.
6. You can also saute sun-dried tomatoes to stir into the Parmesan mixture, if desired.
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