Solo Pesto Chicken and Pasta
"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."
photo by Bill Hilbrich
- Ready In:
- 12mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 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
- 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.
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Reviews
-
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. -
This was amazing! I doubled everything except for the chicken in the recipe so I could save some for later. I used Simply Organic Pesto mix and made that up ahead of time. I also diced up the chicken and sauteed it in olive garlic and minced garlic as suggested by another review. I used fettuccine because it was what I had on hand, and I also added some steamed peas and diced roma tomatoes to the sauce. It was delicious! I will definitely be making this again. So easy and quick!
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i made this tonight....really a good dish....added garlic to chicken, also cut the chicken in small pieces before cooking.....will definitely make this again -
it was fast easy to make...i used mozzarella cheese instead. and it was good.
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Very tasty meal with just few ingredients. It was so nice and creamy. Thanks for posting this quick and easy recipe..
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RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
