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 sauce3 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!