CHICKEN PESTO PASTA
- 1 Tbsp olive oil
- 1 chicken breast, cut into slices
- 2 cloves garlic, finely chopped
- 1 Tbsp Smart Balance (or butter)
- 1 1/2 tsp flour
- 1 1/2 cup fat-free half-and-half
- 2 Tbsp pesto
- 1/2 lb Farfalle, cooked and drained
- 1/4 cup tomatoes, for garnish
- 2 basil leaves, chopped, for garnish
Add oil to a saute pan and cook the chicken over medium heat until done. Remove chicken from the pan and set aside. Add butter, garlic, and flour, mixing until bubbly. Add half-and-half and stir until combined. Whisk in the pesto and bring to a boil, cooking until thickened. Add chicken and cooked farfalle to the pan and toss to coat well. Serve topped with tomatoes and chopped fresh basil.
Yields 2 dinner-sized servings and enough for my husband's lunch tomorrow.
Recipe from Confections of a Foodie Bride