Total Time
30mins
Prep 20 mins
Cook 10 mins

Substite chicken broth for half of the heavy cream called for in recipe to reduce calories. Served with a crisp salad and toasted french bread, this make a wonderful meal. Last summer my herb garden produced tons of basil. Found this great recipe online, can't remember just where.

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat butter and oil in large skillet over medium heat.
  4. Saute chicken and garlic until chicken is almost cooked through.
  5. Reduce heat and stir in salt, pepper, cream, pesto, and parmesan cheese.
  6. Cook until chicken is no longer pink inside,.
  7. Stir in cooked pasta.
Most Helpful

This was a great dinner. On first taste it was a bit bland, so I added extra garlic and doubled the pesto sauce. Then it was perfect! I think had I used homemade pesto, the extra might not have been necessary.

Cinnamon1025 March 08, 2006