Phenomenal Chicken And Pasta In Creamy Pesto Sauce
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Basil (fresh)2 cloves
Garlic (minced)1 cup
Pine Nut1 medium
Tomato (ripe, chopped)5 tbsps
Olive Oil (divided)1 cup
Chicken Broth1 cup
White Wine2 tbsps
Dried Basil2 tsps
Oregano (dried)1 large
Onion (diced)1 tbsp
Sugar1 cup
Heavy CreamDirections:
1
Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor
2
Gradually add olive oil, while pulsing, until mixture is smooth and creamy
3
In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic
4
Stir in chicken pieces
5
Bring a large pot of lightly salted water to a boil
6
Add pasta, and cook until just al dente, about 8 minutes
7
Drain, and rinse under cold water
8
Toss with 2 tablespoons olive oil
9
Set aside
10
Heat 3 tablespoons olive oil in a skillet over medium heat
11
Stir in onions, and sprinkle with sugar
12
Cook until the onions are soft and translucent
13
Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes
14
Stir in chicken and marinade
15
Stir in 1/2 cup white wine
16
Simmer chicken pieces, stirring occasionally, about 8 minutes
17
Add pasta and pesto to the skillet
18
Stir in cream, and cook until the sauce is thickened
19
Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan