CHICKEN PESTO PENNE

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Chicken Pesto Penne image

We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it. This is not low fat, but it is nice for a once in a while treat. If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! I use bought, jarred pesto but homemade would be even better. I hope you enjoy it!

Provided by Paja9203

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb penne rigate (the kind with ridges, 4 cups dry)
1 lb boneless chicken breast, sliced 1/4 inch thick and in pieces
1 cup onion, minced
1 cup mushroom
2 garlic cloves
2 cups half-and-half cream
2/3 cup pesto sauce
1 cup sun-dried tomato, chopped
1/2 cup parmesan cheese, fresh grated (only the real stuff, not in the green can!)
1/4 cup fresh basil, chopped (optional)

Steps:

  • Season and saute the chicken breast. Remove from the pan and keep warm.
  • Meanwhile, cook the penne in salted boiling water.
  • In the same pan as the chicken breast, saute mushrooms and onion. When almost done, add garlic and saute until fragrant.
  • Add cream and pesto and bring to a boil. Put the chicken back in the pan and add the sun-dried tomatoes Simmer gently for 5 to 10 minutes to thicken.
  • Add most of the parmesan (reserving a little for the top).
  • Drain the penne saving some of the water.
  • Add the penne to the sauce and stir. Add reserved water if needed to thin the sauce.
  • Serve penne topped with the saved parmesan and basil if using.
  • Serve.

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