Ingredients:
1 lb pasta ( penne, linquini or bow ties)
3 boneless chicken breasts
1 teaspoon olive oil
2 tablespoons butter
3 tablespoons sun-dried tomatoes, chopped
1 teaspoon garlic powder
1/4 cup butter
2 cups heavy cream
1 cup grated parmesan cheese
2 tablespoons basil pesto
shredded parmesan cheese ( to garnish)
Directions:
Cook pasta according to package. Drain and set aside.
In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
Pour out drippings from pan but don’t wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Saute for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
Serve with breadsticks.
Serve chicken and sauce over the hot noodles.
Garnish with parmesan cheese and fresh ground black pepper (optional).
Servings: 6-8
Time preparation: 10 min.
Time total: 35 min.