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Prep 30 mins
Cook 0 mins
We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it. This is not low fat, but it is nice for a once in a while treat. If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! I use bought, jarred pesto but homemade would be even better. I hope you enjoy it!
- 453.59 g penne rigate (the kind with ridges, 4 cups dry)
- 453.59 g boneless chicken breast, sliced 1/4 inch thick and in pieces
- 236.59 ml onion, minced
- 236.59 ml mushroom
- 2 garlic cloves
- 473.18 ml half-and-half cream
- 158.51 ml pesto sauce
- 236.59 ml sun-dried tomato, chopped
- 118.29 ml parmesan cheese, fresh grated (only the real stuff, not in the green can!)
- 59.14 ml fresh basil, chopped (optional)
- Season and saute the chicken breast. Remove from the pan and keep warm.
- Meanwhile, cook the penne in salted boiling water.
- In the same pan as the chicken breast, saute mushrooms and onion. When almost done, add garlic and saute until fragrant.
- Add cream and pesto and bring to a boil. Put the chicken back in the pan and add the sun-dried tomatoes Simmer gently for 5 to 10 minutes to thicken.
- Add most of the parmesan (reserving a little for the top).
- Drain the penne saving some of the water.
- Add the penne to the sauce and stir. Add reserved water if needed to thin the sauce.
- Serve penne topped with the saved parmesan and basil if using.
Really good! Everyone enjoyed this dish. Not too heavy, lots of flavor. I used Pesto with fresh basil from my yard. Thanks for sharing the recipe!
This was delicious! I used Jalepeno Pesto from the Austin Pesto Company. It was to die for! I will definitely make this recipe again!
Very rich and yummy! I was looking far a recipe to use up some sun dried tomatoes packed in olive oil. I just drained them before I chopped them. I also just lightly browned the chicken and then added the onions and mushrooms so they all finished cooking together. Too rich to eat too often but was enjoyed by kids and adults both! ***I have since made this with diced fresh tomatoes in place of sun dried and also added the whole jar of pesto (almost doubled the recipe amount). Also very yummy!