Garlic Pesto Chicken with Tomato Cream Penne

Can we just talk about how it's February already?! I tell you what - I'm ready to be able to enjoy chicken again! Pregnancy has not been kind to chicken this go-around and I torture myself with drooling over recipes like these and expecting it to taste like it should, but then have pregnancy hormones make it taste like microwaved leftover chicken :(

Until this baby is out and my hormones are back to normal, I will just dream about this chicken. The marinade is one of the best ever - it's got pesto, so it's gonna be amazing! I love the tomato cream sauce. It's very flavorful and goes with the chicken perfectly. It's not really a time-consuming meal to make either, so that's a plus. I believe when I made it, I cooked my chicken in my stainless steel pan and then did the sauce in the same pan, so it got flecks of the chickeny goodness in it.

(Print)
What you need:

• Lawry's Herb & Garlic marinade
• 2 Tbsp. pesto
• 2 chicken breasts, butterflied
• 1/2 lb. penne pasta
• 2 Tbsp. olive oil
• 2 cloves minced garlic
• 1/2 cup chicken broth
• 1 can (8 oz) tomato sauce
• 1 cup half and half
• 1 tsp. flour
• Salt and pepper, to taste
• 1 tsp. basil

Directions:

1. Marinate chicken in Lawry's mixed with pesto for 1 to 2 hours. Heat grill or cast iron and cook all the way through. I salt and peppered my chicken too.
2. Cook noodles according to box directions.
3. In a skillet, heat olive oil over medium heat. Add garlic and chicken broth. Reduce by half.
4. Stir in tomato sauce once reduced and then add half & half and flour. Stir well. Season with salt and pepper. Reduce heat to low.
5. Add basil and mix well. Add to drained pasta, stirring to coat.
6. Serve pasta topped with sliced chicken.

Recipe from Plain Chicken

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