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
- Prepare marinade by combining the first 5 ingredients in a bowl. Add chicken strips.
- 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.
- 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.
- 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.