Once again, I decided to make a recipe out of the latest Food Network magazine. Every issue has an insert that has 50 ways to cook a certain item. This month’s issue is 50 Chicken Dinners. The very first one that caught my eye was Pesto Pasta. This is a very easy and relatively quick recipe with little hands-on cooking. There are also just a few ingredients you will need!
- 1 large chicken breast, sliced (I used 5 chicken tenderloins)
- Olive oil
- 1/2 cup white wine of your choice (I used Riesling because it was the only white wine I had on hand)
- 1/3 cup pesto
- 3/4 cup cream
- 1/4 cup parmesan
- salt and pepper
- 6oz. cooked pasta of your choice
Heat the olive oil in a large skillet over medium-high heat. There should be enough olive oil to coat the bottom of the pan. Brown the chicken breast.
Add the white wine and let simmer until it’s reduced, for about 5 minutes.
Add the pesto and cream. Stir and let it cook until it has thickened. I used pre-made pesto from the grocery store but feel free to make your own. Either way, it’s sure to be delicious!
Stir in the parmesan cheese and season with salt and pepper to your liking. Toss with the cooked pasta and enjoy!
This is a great weeknight meal when you may not have a lot of time to prepare a meal. It takes about 25 minutes to make, give or take a few minutes, and is sure to satisfy your chicken and pasta craving!