Phenomenal Chicken & Pesto
CATEGORIES
INGREDIENTS
  • Servings: 12-14
  • 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
  1. Pesto: Place first five ingredients in food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
  3. Marinade: Stir together first five ingredients in a bowl. Add chicken pieces and set aside.
  5. 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.
  7. Heat 3 T olive oil in skillet over medium heat. Stir in onions and sprinkle with sugar. Cook until onions are translucent.
  8. Stir in sun dried tomatoes and pine nuts - cook about 3 minutes.
  9. Stir in chicken and marinade.
  10. Stir in 1/2 c. white wine.
  11. Simmer chicken pieces, stirring occasionally, about 8 minutes.
  12. Reduce heat.
  13. Add pesto and pasta to skillet.
  14. Stir in cream and cook until sauce thickens.
  15. Adjust salt and pepper to taste.
  16. Serve with fresh, grated parmesan cheese.
RECIPE BACKSTORY
Elizabeth Sobania