Monday, August 5, 2013

Garlic Pesto Chicken with Tomato Cream Penne

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I really loved this recipe. I didn’t care for the chicken and pasta together, because it overwhelmed each other and you really loose the flavors. Separate they where each awesome. I doubled the sauce recipe and just used one box of pasta. The pasta soaked up the sauce and had a little leftover to dip bread in.

Garlic Pesto Chicken with Tomato Cream Penne

(Adapted from Southern Girl Cooking)

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1/2 bottle of Lawry's Herb and Garlic Marinade

2 large spoonfuls of Pesto

2 boneless chicken breasts.

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour Lawry's marinade and pesto over chicken. Marinate over night.

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8 ounces of your choice of pasta (I used whole wheat penne)

2 tablespoons of olive oil

3 cloves of garlic

2 spoonfuls of pesto

1/2 cup of chicken broth

8 ounces of tomato sauce

1 cup of half and half I used whipping cream

Boil water and start on noodles.

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Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down). I didn’t notice the marinade cook down a lot, but it made a nice sauce over the chicken. I not too keen on cooking the marinade with the chicken, but we didn’t get sick so it must have been ok.

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Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down.

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Add tomato sauce.

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Then add milk. I used whipping cream and let it cook down a little so I wouldn’t have to add flour later to thicken it.

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Simmer for 5 minutes. Toss pasta in.

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Add flour if it needs to be thickened. Place chicken on top.

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1 comment:

  1. That tomato cream sauce really looks wonderful.
    I eat chicken, but it's seldom I make things out of it. This does sound good.