Saturday, January 21, 2017

Garlic Pesto Chicken with Tomato Cream Penne



  • 1/2 bottle(s) Lawrys Herb and Garlic Marinade
  • 2 tablespoon(s) Pesto
  • 2 Boneless Chicken Breasts
  • 8 ounce(s) Penne Pasta 1/2 box
  • 2 tablespoon(s) Olive Oil
  • 3 clove(s) Garlic minced
  • 2 tablespoon(s) Pesto
  • 1/2 cup(s) chicken broth
  • 8 ounce(s) Tomato Sauce
  • 1 cup(s) half-and-half
  • 1 tablespoon(s) Flour as needed


How to Make It

  • Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night.
  • 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 and serve.
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