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Phenomenal Chicken and Pasta in Creamy Pesto Sauce
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Chicken and pasta in a luscious pesto cream sauce with pine nuts and sun-dried tomatoes.
Ingredients:
  • 2 cups fresh basil
  • 3 cloves garlic
  • 0.33333331346512 cup freshly grated Parmesan cheese
  • 0.33333334326744 cup pine nuts
  • 1 medium ripe tomato, chopped
  • 0.25 cup olive oil
  • 0.25 cup chicken broth
  • 1 cup white wine
  • 2 tablespoons dried basil
  • 2 teaspoons dried oregano
  • 2 cloves garlic, minced
  • 6 boneless, skinless chicken breasts, cut into strips
  • 1 (16 ounce) package dried penne pasta
  • 5 tablespoons olive oil, divided
  • 1 large onion, diced
  • 1 tablespoon sugar
  • 0.5 (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
  • 0.5 cup white wine
  • salt to taste
Instructions:
  • Combine fresh basil leaves, minced garlic, grated Parmesan cheese, pine nuts, and ripe tomatoes in a food processor. Slowly drizzle in high-quality olive oil while pulsing until a velvety, creamy texture is achieved.
  • Combine chicken broth, 1 cup of white wine, dried basil, oregano, and minced garlic in a bowl. Add chicken pieces and mix well.
  • - Boil a generous amount of lightly salted water. Add the pasta and cook until perfectly al dente, around 8 minutes. Drain and rinse with cold water, then mix in 2 tablespoons of olive oil. Set aside.
  • In a skillet over medium heat, warm 3 tablespoons of olive oil. Add onions and sprinkle with sugar. Cook until onions are soft and translucent. Mix in sun-dried tomatoes and pine nuts, cooking for about 3 minutes. Stir in chicken with marinade. Pour in 1/2 cup of white wine. Let chicken simmer, stirring occasionally, for about 8 minutes.
  • Combine pasta and fragrant basil pesto in the skillet, followed by the addition of the creamy sauce to cook until thickened. Season the dish with salt and freshly ground pepper to your liking, and top it off with a generous sprinkle of freshly grated Parmesan before serving.

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