Penne With Chicken and Pesto |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Substite chicken broth for half of the heavy cream called for in recipe to reduce calories. Served with a crisp salad and toasted french bread, this make a wonderful meal. Last summer my herb garden produced tons of basil. Found this great recipe online, can't remember just where. Ingredients:
1 (16 ounce) package penne pasta |
2 tablespoons butter |
2 tablespoons olive oil |
4 boneless skinless chicken breast halves, cut into thin strips |
2 garlic cloves, minced |
salt and pepper |
1 1/4 cups heavy cream |
1/4 cup pesto sauce |
3 tablespoons grated parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Heat butter and oil in large skillet over medium heat.
4. Saute chicken and garlic until chicken is almost cooked through.
5. Reduce heat and stir in salt, pepper, cream, pesto, and parmesan cheese.
6. Cook until chicken is no longer pink inside,.
7. Stir in cooked pasta.
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