Wednesday, January 23, 2013

Garlic Pesto Chicken with Tomato Cream Penne

Garlic Pesto Chicken with Tomato Cream Penne-modified from Southern Girl Cooking

1 bottle of Lawry's herb and garlic marinade
4 large spoonfuls of pesto
4-5 boneless, skinless chicken breasts; cut into one-inch strips
-Place all ingredients in a gallon size bag and marinate up to 24 hours.

16 ounces pasta (I used whole wheat penne)
2 Tbsp olive oil
6 cloves garlic, pressed or minced
4 spoonfuls of pesto
1 cup of chicken broth
16 ounces tomato sauce
2 cups half and half

Cooking Instructions:
1. Boil water and start cooking noodles, drain when ready.
2. Pour entire batch of chicken, marinade too, into skillet and cook chicken fully. The marinade will evaporate and cook down to about half. When complete, remove from pan.
3. In now empty pan, heat olive oil, cook garlic until fragrant, about 30 seconds. Add pesto, then chicken broth and simmer until half is cooked down. Add tomato sauce then half and half. Simmer for 5 minutes. Add 1 Tbsp flour if it needs to thicken (I thought it needed it). Stir in drained noodles and then the chicken and it's sauce until combined. Serve.

We loved this, even our Naomi loved it. She couldn't get enough in her mouth. It's creamy and has tons of flavor. It made so much I had enough to put a few servings in the freezer. This would easily serve 6 people when you serve it with a salad and vegetables. And the one jar of pesto I bought will make another batch of this. Enjoy!

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