Penne with Pesto Chicken recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Meal type | Lunch, Main Dish |
| Allergy list | Tree Nuts, Wheat |
| Misc | Serve Cold, Serve Hot |
| Region | Italian |
| Description | Easy, weekdays, student meal. Pesto chicken and penne. |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 1lb chicken
- 1lb penne pasta
- 1 cup pesto
- 1/3 cup sundried tomatoes
- 0.5lb mushrooms
- 1 tablespoon oil
Optional
- ¼ cup cream (half/half)
Directions
Step 1
Cook the water for the penne, add enough salt to make the water taste like the ocean.
Heat the oil in a frying pan (or Dutch oven).
Cut the chicken in cubes.
Slice the mushrooms (or be lazy like me and buy sliced).
Cut the sundried tomatoes in small pieces.
Step 2
Boil the penne. Add a bit of oil to the water and stir, to prevent the penne from sticking together.
Add the chicken to the pan, I like to season it with some salt and pepper.
When the chicken is browned add the mushrooms and the sundried tomatoes.
Bake for a couple of minutes.
Add the cup pesto, I always use the emptied cup to scoop some of the penne water out of the pan. The penne water adds some binding magic to the pesto sauce.
Step 3
To finish it off you can use some cream. Nice with a salad on the side.
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