Thursday, August 5, 2010

Chicken and Pasta in Creamy Pesto Sauce

For dinner last night, I made a really yummy meal based on this one. It made a lot of food, probably a total of 6 generous servings. Here is the recipe with my modifications.

Chicken and Pasta in Creamy Pesto Sauce
1 cup chicken broth
1 cup white wine
2 T dried basil
2 t dried oregano
2 cloves of garlic, minced
4 boneless skinless chicken breasts, cut into 1/2" strips
1 package tri-colored rotini pasta
4 T olive oil, divided
1/4 cup Parmesan cheese, shredded
1 large onion, diced
1 T sugar
Sun dried tomatoes
1 carrot, grated
1/2 cup prepared pesto
1 cup whole milk

  1. Prepare marinade by combining the first 5 ingredients in a bowl. Add chicken strips.
  2. Bring pot of water to a boil; add salt and pasta. Cook until al dente, about 8 minutes. Drain and rinse under cold water. Toss with 2 Tablespoons olive oil and the Parmesan cheese. Set aside.
  3. Meanwhile, add 2 Tablespoons of olive oil to a pan. Add onion and sprinkle onion with sugar. Cook until the onions are soft and translucent, about 5 minutes. Add sun dried tomatoes, carrot, and the chicken in its marinade. Simmer chicken pieces, stirring occasionally, about 8 minutes. 
  4. Add pasta, pesto and broccoli to the skillet. Stir in the milk and cook until the sauce is thickened, about 10 minutes. Adjust salt and freshly ground pepper to taste and serve with freshly grated Parmesan and a thick slice of warm bread.  
The great thing about this recipe is that you can add whatever veggies you like. I think it would taste great with artichokes, summer squash, zucchini or fresh cherry tomatoes.This is a recipe that will be in regular rotation at our house, and our 17 month old liked it, too!

1 comment:

  1. Sounds delish! Thanks, I'll try this one out on my fam next week. :)