Friday, July 1, 2011

Easy Pesto Chicken Penne

As promised, a home-cooked pasta dish perfect for summertime.  Leave it easy or doctor it up with fresh, sauteed mushrooms or homemade pesto sauce.  


2 tbsp. butter
2 tbsp. olive oil
3 boneless, skinless chicken breasts, cut into thin strips (OR, for super easy, use 3 cups diced chicken breast meat)
garlic salt, Italian Seasoning, salt and pepper, to taste
1 1/2 cups heavy cream
1/4 cup store-bought pesto sauce
3 tbsp. grated Parmesan cheese 

-Season both sides of chicken breasts with salt, pepper, garlic salt, and Italian seasoning. 

-Heat butter and olive oil in a large skillet over medium heat.  Saute chicken until almost done.  Stir in cream and pesto sauce.

-Cook until chicken is no longer pink.  Reduce heat to simmer.

-Meanwhile, boil large pot of salted water and cook penne noodles until al dente.
-Drain noodles and toss with chicken pesto sauce.  Sprinkle with Parmesan and serve!

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