Pesto Chicken with Tomato Cream Pasta
Flavorful and satisfying.
Serves 2 to 3
For Marinade:
For marinade:
2 large spoonfuls of Pesto
2 T olive oil
splash of white wine vinegar
large pinch of Italian seasoning
2 boneless chicken breasts
For Sauce:
8 ounces of your choice of pasta (penne, bowtie, etc).
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
Cut chicken into one inch strips. Place chicken in a gallon-sized plastic bag. Add several Tablespoons of olive oil, 2 spoonfuls of pesto, a splash of white wine vinegar, and a large pinch of Italian seasoning. Marinate for several hours up to overnight.

When ready to begin, heat a large skillet over medium heat. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will cook down.)

Heat olive oil, cook garlic. Add pesto. Add in chicken broth and simmer several minutes until broth cooks down. Add tomato sauce. Simmer for 5 minutes. Add half & half and heat through. Toss pasta in. Place chicken on top. Serve with a green salad and bread.

From the kitchen of Ariana Schwab