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Mar 27, 2010

Creamy Chicken Pesto Pasta

* 1 lb penne pasta

* 3 boneless chicken breasts

* 1 teaspoon olive oil

* 2 tablespoons butter

* 3 tablespoons sun-dried tomatoes, chopped (I don't add this to mine)

* 1 teaspoon garlic powder

* 1/4 cup butter

* 2 cups heavy cream (we usually just use half & half)

* 1 cup grated parmesan cheese

* 2 tablespoons basil pesto

* shredded parmesan cheese (to garnish)

1. Cook pasta according to package. Drain and set aside.

2. In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.

3. Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.

4. Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the Parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.

5. Serve chicken and sauce over the hot noodles.

6. Garnish with parmesan cheese and fresh ground black pepper (optional).