Penne with Pesto Chicken recipe
|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|
|Description||Easy, weekdays, student meal. Pesto chicken and penne.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- ¼ cup cream (half/half)
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.
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.
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