In our efforts to be able to recreate the chicken pesto pasta, a few of us have been trying out different recipes we've found online. I've found one that's really good...not quite as good as A's, but it'll do until we have baby #2!!
So here it is...the REALLY GOOD 'wanna-be CPP'
Creamy Chicken Pesto Pasta
Photo courtesy of http://www.thedeliciouslife.com/2005/06/pesto-control-grilled-chicken-pesto/
Ingredients
- 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)
Directions
- Cook pasta according to package. Drain and set aside.
- In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
- 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.
- 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.
- Serve chicken and sauce over the hot noodles.
- Garnish with parmesan cheese and fresh ground black pepper (optional).
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