Phenomenal Chicken & Pesto
Why I Love This Recipe
Elizabeth Sobania
Ingredients You'll Need
Marinade:
1/4 c. chicken broth
1/2 c. white wine
2 T. dried basil
2 tsp. dried oregano
2 cloves of minced garlic
4 large boneless chicken breast
Pesto:
2 c. fresh basil
3 cloves garlic
1/3 c. grated parmesan cheese
1 medium tomato (chopped)
1/4 c. olive oil
16 oz penne pasta
5 T. olive oil (divided)
1 large onion (diced)
1 T sugar
1/2 (8 oz) jar oil packed sun dried tomatoes (drained and sliced)
1/3 c. pine nuts
1/2 c. white wine
1 c. heavy cream
Salt to taste
Directions
Pesto: Place first five ingredients in food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
Marinade: Stir together first five ingredients in a bowl. Add chicken pieces and set aside.
Bring large pot of lightly salted water to a boil. Add pasta and cook until al dente (direction on pasta box). Drain and rinse under cold water. Toss with 2 T olive oil and set aside.
Heat 3 T olive oil in skillet over medium heat. Stir in onions and sprinkle with sugar. Cook until onions are translucent.
Stir in sun dried tomatoes and pine nuts - cook about 3 minutes.
Stir in chicken and marinade.
Stir in 1/2 c. white wine.
Simmer chicken pieces, stirring occasionally, about 8 minutes.
Reduce heat.
Add pesto and pasta to skillet.
Stir in cream and cook until sauce thickens.
Adjust salt and pepper to taste.
Serve with fresh, grated parmesan cheese.
