Wednesday, July 18, 2012

Garlic Pesto Chicken with Tomato Cream Penne

We found this meal from a blog, I have no idea what the name of the blog is but you can find it here if you so desire.  It was really delicious.  At first the boys thought it looked disgusting and wouldn't try it but then after their first taste they all said, "Oh wow, this tastes good!"  The original poster of the recipe said that she didn't use half and half in her recipe and that she used wheat pasta noodles and she said the Penne didn't turn out as well as she had hoped.  When I made it I put in the half and half and I used half wheat Rotini and half Garden Rotini.  It was delicious.  So don't omit the half and half!  This is going in our rotation of delicious recipes for sure!

Garlic Pesto Chicken with Tomato Cream Penne

1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts.
Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night (I did mine Sunday morning and cooked mine Monday evening so it marinated a while!!)
8 ounces of your choice of pasta (I used whole wheat penne)
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.

1 comment:

Kaitlin Clark said...

Totally trying this! Thanks for the recommendation!