This lovely full-flavored pasta dish is on the table in under 30 minutes!
I live for quick meals. I thought I would be able to cook for longer times once Mason got a bit older, but now at 18 months, he needs to be supervised more than ever. I now realize that having one toddler is much harder than two. I know that doesn't make any lick of sense, but with Matthew and Cami, they distracted each other. Also neither one was a climber. So anything that I can fix quickly is best. Of course, that's also because I am holding down the fort without Nick while he is in a different fort (army training). I am in love with this recipe because it takes little effort and it's such a great dish. I hate that I can never find the words to describe food other than delicious - food bloggers, you have got to know my pain! The alfredo-like pesto sauce is rich, creamy, and that BASIL!! Yes! Tomatoes add a bit of juiciness and the chicken - well, I could have eaten that alone, to be honest. It's amazing how uncomplicated seasonings can be the best ones!
What you need:
- 12 oz. penne pasta
- 1 Tbsp. olive oil
- 2 chicken breasts, sliced thinly lengthwise
- 1 Tbsp. Italian seasoning
- 1 jar pesto
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 1/2 cups heavy cream
- 2 tsp. minced garlic
- 2 roma tomatoes, diced
- 1/2 cup shredded Parmesan cheese
- Prepare pasta according to package directions.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Season chicken with Italian seasoning on both sides and cook for 4 to 6 minutes on each side until the chicken is cooked through.
- Remove from skillet and slice into strips. Set aside.
- Melt butter in the skillet the chicken was cooked in. Add garlic and saute for 1 to 2 minutes. Then add flour and cook for 1 more minute.
- Slowly add heavy cream in and whisk to avoid clumps. Once smooth, add pesto. Cook until thickened. Stir in tomato and Parmesan cheese.
- Add sauce to noodles. Serve topped with sliced chicken.
Recipe from Creme de la Crumb
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