I have to say it lived up to my expectations. It was so good from every single morsels I noshed on. The meat was moist and had loads of flavor. The pasta was tomatoey, creamy, pestoy. Better yet I threw the chicken on top of the pasta and topped it with the sauce and words don't really describe how good it was. As usual I changed it just a bit. I also quadrupled the recipe cause lets face it, 2 chicken breast won't feed 3 teenage boys and a man. I also used the marinade sauce on top of the chicken and had enough left to freeze to use later. I want to try this recipe by grilling the marinated chicken. I'll bet it is just wonderful that way.
Give it a try. It is well worth it and I am definitely keeping this recipe on hand.
http://pinterest.com/pin/33073378483982411/
http://cdargis.tumblr.com/post/18818836004/garlic-pesto-chicken-with-tomato-cream-penne
Garlic Pesto Chicken with Tomato Cream Penne
1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts.
Cut chicken into one inch strips. Using same knife make slits into chicken. Pour Lawrys marinade and pesto over chicken. Marinate several hours or over night.
Sauce:
8 ounces penne pasta
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down). (I used a little flour mixed with water and stirred into sauce to thicken.
Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add half and half. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened.
Serve chicken with marinade sauce spooned over. Better yet place chicken on top of pasta and spoon sauce over.
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