My love for Italian food has been well documented here on the blog. This is just another in a long list of dishes that make me remember why I love Italian food so much.
The recipe has instructions for both the chicken and the pasta. They really do go wonderfully together, but you could certainly make one without the other, and I guarantee it would be delicious independently too! The chicken has SO much flavor from the Lawry’s marinade and from the pesto. It could easily stand on it’s own as an entree and you could put whatever sides you want with it.
The pasta too has lots of flavor. I usually just serve pasta with store-bought pasta sauce from a jar. This was definitely better, and I felt very accomplished for making such a delicious homemade sauce! I thought about replacing the half-and-half with milk to make it a little less fattening. But I was serving this for guests and wanted to make sure it was good and creamy. So bring on the calories for the sake of the guests! That’s a good excuse for eating unhealthy food…let’s have people over more often.
- 1/2 bottle of lawrys Herb and Garlic Marinade
- 4 large spoonfuls of Pesto, divided
- 2 boneless chicken breasts.
- 8 ounces of your choice of pasta (I used fettuccine)
- 2 tablespoons of olive oil
- 3 cloves of garlic
- 1/2 cup of chicken broth
- 8 ounces of tomato sauce
- 1 cup of half and half
- Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and 2 spoonfuls pesto over chicken. Marinate over night.
- Cook pasta as directed.
- Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down).
- In a separate skillet, heat olive oil and cook garlic. Add remaining pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add half and half. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.
Source: Southern Girl Cooking