Penne with Chicken and Pesto
Author: Pizza Today
Recipe type: entrees
Ingredients
- 1 pound penne pasta
- 2 teaspoons olive oil
- 2 cloves garlic, crushed or chopped fine
- 2 boneless skinless chicken breasts, grilled or poached, cut into bite-size pieces
- 1 cup pesto sauce (see recipe below)
- ½ cup toasted pine nuts
- Grated Parmesan
Instructions
- Cook pasta in boiling, salted water until al dente.
- Reserve 1 cup of the pasta water.
- Drain, reserve and keep warm.
- In a large skillet or sauté pan set over medium-high heat, warm the oil for 1 minute.
- Add the garlic, cook and stir for 1 minute.
- Add the chicken to the pan and cook until just heated through.
- In a large bowl, toss the cooked pasta with the chicken.
- Add the prepared pesto sauce and toss to combine.
- Portion the pasta into heated pasta bowls.
- Top each portion with some of the pine nuts and grated Parmesan.
- Serve at once.
Penne with Chicken and Pesto
Author: Pizza Today
Recipe type: entrees
“This is one of the easiest recipes to add to a pasta menu. Chances are you’ve already got the ingredients on-hand anyway.” — PT Editors
Ingredients
- Pesto Sauce
- 2 cups loosely packed fresh basil leaves
- 2 cloves garlic, peeled
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons grated Romano cheese
- ¼ cup pine nuts
- ½ cup extra-virgin olive oil
- Salt & freshly ground pepper to taste
Instructions
- Put the basil, garlic, cheeses and pine nuts in a food processor.
- Pulse the machine a number of times until the ingredients are thoroughly combined.
- With the motor running, slowly add the olive oil, salt and pepper.
