Chicken Pesto Penne

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 lb penne rigate (the kind with ridges, 4 cups dry)
• 1 lb boneless chicken breast, sliced 1/4 inch thick and in pieces
• 1 cup onion, minced
• 1 cup mushroom
• 2 garlic cloves
• 2 cups half-and-half cream
• 2/3 cup pesto sauce
• 1 cup sun-dried tomato, chopped
• 1/2 cup parmesan cheese, fresh grated (only the real stuff, not in the green can!)
• 1/4 cup fresh basil, chopped (optional)

Recipe

• 1 season and saute the chicken breast. remove from the pan and keep warm.
• 2 meanwhile, cook the penne in salted boiling water.
• 3 in the same pan as the chicken breast, saute mushrooms and onion. when almost done, add garlic and saute until fragrant.
• 4 add cream and pesto and bring to a boil. put the chicken back in the pan and add the sun-dried tomatoes simmer gently for 5 to 10 minutes to thicken.
• 5 add most of the parmesan (reserving a little for the top).
• 6 drain the penne saving some of the water.
• 7 add the penne to the sauce and stir. add reserved water if needed to thin the sauce.
• 8 serve penne topped with the saved parmesan and basil if using.
• 9 serve.