Thursday, August 11, 2011

Penne with Chicken and Pesto

To be fair, I didn't make this recipe, August did. But, I kind of loved it and don't want to lose it, so here it goes. I know he played around with the proportions, definitely less chicken and probably more pesto for the amount of cream, so I'm going to recommend that you do what seems right for you, but definitely don't pass on the idea!

Penne with Chicken and Pesto (from

454g penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips (at least half this!)
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream (half?)
1/4 cup pesto (double?)
3 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked.
3. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside.
4. Stir in cooked pasta.

1 comment:

  1. LOVED this! Rivals Pasta Milano for my favourite chicken-pasta dish. And incredibly easy to make.