Wow it’s been a long time since I’ve written a post, hasn’t it?! A lot has happened since Christmas. I finished my last semester of classes at Auburn then moved to Hilton Head Island, South Carolina at the beginning of May for an internship and have been here since.
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