Friday, March 13, 2009

Pesto Cream Chicken Pasta

Pesto Cream Chicken Pasta

1 1/2 cups fresh basil leaves
1/2 cup toasted pine nuts
1/4 cup parmesan cheese
1 cup extra virgin olive oil
salt and pepper to taste
Blender all those ingredients and set aside.
1 lb. pasta
1 lb. boneless, skinless chicken breast
1 pint heavy cream
1/2 cup chopped up sun-dried tomato
handful of toasted pine nuts
handful of fresh basil, chopped

Cook 1 lb. of your favorite pasta (I use penne). Grill 1 lb. chicken breast and cut into small pieces (I season mine with salt and lemon pepper when I grill it) and set aside. Add your pesto sauce to a small saucepan and then add 1 pint of heavy cream. Let it come to a boil and then simmer until it thickens up. Pour thickened sauce over your cooked pasta and stir in chicken, sun-dried tomatoes and pine nuts. Sprinkle with fresh basil leaves and serve.
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