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!"
CHICKEN PESTO ALFREDO
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.
3 comments:
Ahhhhhh this looks sooooo goooooood!
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!!
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