Penne With Chicken and Pesto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I didn't need it to be gluten free though so I used regular penne pasta. I also left the broccoli out and served it on the side. It was really delicious and since I didn't see anything just like it on here I wanted to add it for safekeeping. Super easy weeknight dinner, too! Tip: I buy the large container of pesto from Costco, spoon it into an ice cube tray, and freeze. When they are frozen, I pop them into a big ziploc and keep them in the freezer... fresh pesto whenever I need it and easy to throw into the saute pan or stock pot! Ingredients:
1 (16 ounce) package penne pasta |
2 tablespoons butter |
2 tablespoons olive oil |
4 boneless skinless chicken breast halves, cut into bite size pieces |
2 garlic cloves, minced |
salt and pepper |
3/4 cup chicken broth |
3/4 cup milk |
1 tablespoon cornstarch |
1/3 cup pesto sauce |
1 cup broccoli, cut up (asparagus or peas would be good as well) |
1/2 cup parmesan cheese, grated (divided) |
Directions:
1. Bring a large pot of slightly salted water to a boil. Add pasta and cook according to package directions, or until al dente; drain.
2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked.
3. In a small bowl, stir together chicken broth, milk & cornstarch. Pour into skillet with chicken & garlic. Season with salt and pepper.
4. Add pesto and half of the Parmesan cheese.
5. Add broccoli and cook until broccoli is tender. Stir in cooked pasta, toss to coat. Top with the remaining Parmesan cheese and serve.
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