CAMPANELLE WITH CHICKEN, PESTO, AND SUN-DRIED TOMATOES

Campanelle with Chicken, Pesto, and Sun-Dried Tomatoes image

A fantastic, easy to make campanelle pasta dish that is full of flavor! Serve with a crunchy baguette.

Provided by Scott K

Time 2h55m

Yield 4

Number Of Ingredients 14

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Ingredients

3 (5 ounce) skinless, boneless chicken breast, cut into 1-inch pieces
1 cup buttermilk
1 tablespoon olive oil
1 teaspoon seasoned salt
½ medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 ½ cups half-and-half
⅓ cup oil-packed sun-dried tomatoes, drained and sliced
1 tablespoon prepared pesto
8 ounces penne pasta, dry
3 tablespoons pine nuts
2 tablespoons crumbled feta cheese
1 tablespoon grated Parmesan cheese

Steps:

Place chicken in a large glass or ceramic bowl and pour buttermilk over top. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
Drain buttermilk from the chicken.
Warm oil in a large skillet over medium-high heat. Add chicken and sprinkle seasoned salt over top; cook until browned on all sides, about 5 minutes. Remove chicken to a plate and set aside.
Reduce heat to medium and add onion, garlic, and butter; cook until soft, 3 to 4 minutes. Reduce heat to medium-low and add half-and-half, sun-dried tomatoes, and pesto. Keep uncovered and simmer, stirring frequently, until tomatoes are tender and sauce has thickened, about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
Add pasta to the sauce in the skillet, along with chicken, pine nuts, feta cheese, and Parmesan cheese. Stir to coat with sauce and cook until heated through, about 3 more minutes.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 53.2 g, Cholesterol 110.6 mg, Fat 28.8 g, Fiber 3.1 g, Protein 38.3 g, SaturatedFat 12.2 g, Sodium 533.9 mg, Sugar 6 g