Penne with Chicken and Pesto
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken
breast halves - cut into chunks or thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
To cut back on the fat and calories, I do 1/2 cream and 1/2 chicken broth (instead of the 1-1/4 cup heavy cream) and thicken it with cornstarch.
Pairs Well With
I got this recipe from Allrecipes.com and it is one of our favorites!