Creamy Pesto Chicken

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Incredibly scrumptious; this italian meal is top-notch restaurant quality!

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  • 6

Ingredients

  • Pesto:
  • 2 cups fresh basil, packed
  • 4 cloves garlic
  • 1/2 cup freshly grated Parmesan cheese (I use parmesan reggiano... nice flavor)
  • 1/3-1/2 cup pine nuts, toasted
  • 1 medium ripe tomato, chopped (I use roma... lots of flesh, not much juice)
  • 1/4 cup olive oil
  • Marinade:
  • 1/4 cup chicken broth
  • 1 cup white wine (I've been using moscato, but anything would work!)
  • 2 tablespoons dried basil
  • 2 teaspoons dried oregano
  • 3 cloves garlic, minced
  • 6 boneless, skinless chicken thighs, cubed (breast would work too, if you prefer light meat)
  • Pasta/Sauce:
  • 1 (16 oz) package dried penne pasta
  • 6 tablespoons olive oil, divided
  • 1 large onion, diced
  • 1 tablespoon sugar
  • 1/2 (8 oz) jar oil-packed sun-dried tomatoes, drained and chopped
  • 1/3-1/2 cup pine nuts, toasted
  • 1/2 cup white wine
  • 1 cup heavy cream
  • salt & pepper (to taste)

Preparation

Step 1

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in ALL pine nuts (2/3-1 cup). Continue stirring frequently until pine nuts have turned a golden brown color. Remove from heat & pour onto paper towels to drain excess oils. Set aside.

2. Pesto: Place basil, garlic, Parmesan, 1/3-1/2 c. pine nuts, and chopped tomato in food processor. Pulse a few times. Gradually add olive oil, while pulsing, until mixture is smooth & creamy.

3. In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken.

4. Bring a large pot of lightly salted water to a boil. Add pasta, and cook according to package directions until al dente. Drain and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.

5. Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onionss, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.

6. Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and pepper to taste. Serve with freshly grated parmesan.

Bon Appetit!

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