Tuesday, November 9, 2010

Chicken Pesto Alfredo

This is a variation of a recipe I found at The Cottage Home. Once I saw it I had to try it. I loooove pesto and I loooove alfredo and combining the two just blew my universe apart. I added chicken to make it a little heartier (and so the menfolk wouldn't complain). As Backpack would say, "Yum yum yum yum yum delicioso!"

adapted from Creamy Pesto Pasta Alfredo

3 chicken breasts, trimmed and pounded to an even thickness
2 tsp. olive oil
salt and pepper to taste

1 lb. box penne pasta
1 garlic clove, minced
1 Tbsp. olive oil
1/3 cup prepared pesto (store-bought or fresh)
2 cups heavy cream
1/2 cup Parmesan cheese (plus more for garnish)
salt and pepper to taste

Start water for pasta - cook according to package directions. Strain, reserving 1/3 cup cooking liquid.

Heat 2 tsp. olive oil in a saute pan over medium heat. Sprinkle chicken breasts with salt and pepper and add to pan. Brown both sides and cook through.

Meanwhile, heat 1 Tbsp. olive oil in a saucepan over medium heat. Add garlic and cook for one minute. Add pesto and cook for 2-3 minutes more to mellow the flavor. Stir in cream and bring to a boil. Reduce heat and simmer for 10 minutes. Add Parmesan cheese and stir until melted. Stir in 1/3 cup reserved cooking liquid from pasta and add salt and pepper as desired.

Chop cooked chicken into bite size pieces. Combine pasta and chicken in a large serving bowl and pour sauce all over. Stir to coat and serve with grated Parmesan on top.


lisakh said...

Ahhhhhh this looks sooooo goooooood!

The Tall Girl Cooks said...

It IS good! I was a pig and ate all the leftovers the next day. Not that there was much left over...


I can't wait to try this....pesto and alfredo are my two fav combos too so I am super excited! Love that you add meat for the men...if there was no meat in it my hubby would say, "where's the rest of it". lol Thanks for sharing!!