Delish Pesto Pasta with Chicken Marsala

By Nicole S

Ingredients

• 4 cups uncooked Penne Rigate
• 2 T olive oil, divided
• 2 pounds boneless skinless chicken breasts, cut into thin strips, divided
• 3 garlic cloves, minced
• 2 t. grated lemon peel
• 1 cup Marsala wine
• 2 T lemon juice
• 1 cup grated Parmesan cheese
• 1 cup 2% milk
• 1 envelope creamy pesto sauce mix
• 1 T minced fresh basil
• 1 T minced fresh parsley

Details

Cooking time 30mins

Preparation

Step 1

Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan.

2. Add garlic and lemon peel to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened.

3. Drain pasta; add to chicken mixture and toss to combine.

4.Sprinkle with herbs.