Recipe by Bill Hilbrich
Served with a side dish of vegetables, this will make a filling meal for one. Cooked Shrimp could also be used. The quantities to make the sauce are just enough to coat the pasta without leaving it in a puddle.
Top Review by sugarpea
Wow, you really ought to try this. It's creamy and sooo incredibly satisfying. I sauteed diced chicken breast in olive oil and lots of garlic, then added the pesto and Greek yogurt rather than sour cream. Then I added cooked penne to the saute pan along with the parmesan. Twenty-five stars for the resulting sauce.
- 1 boneless skinless chicken breast (OR about 1/2 cup of cooked meat)
- 1 cup uncooked pasta (I like penne for this recipe)
- 1 tablespoon pesto sauce
- 1 tablespoon sour cream
- 1 tablespoon shredded parmesan cheese
Directions See How It's Made
- Cook the pasta in 2 quarts of salted water for about 8 minutes, and drain.
- Cook the chicken breast whole until it reaches an internal temperature of 175°F degrees, and dice into bite size pieces.
- Mix the pesto sauce, sour cream, and parmesan cheese in the bottom of a serving bowl, add the hot pasta and toss to coat.
- Add the cooked chicken and toss again.