Garlic Pesto Chicken with Tomato Cream Penne
Try this Garlic Pesto Chicken with Tomato Cream Penne recipe, or contribute your own.
Try this Garlic Pesto Chicken with Tomato Cream Penne recipe, or contribute your own.
- sauce:
- 1/2 bottle of lawrys herb and garlic marinade
- 2 large spoonfuls of pesto2 boneless chicken breasts.
- cut chicken into one inch strips. using same knife
- 8 ounces of your choice of pasta (i used whole wheat penne)
- 3 cloves of garlic
- 2 spoonfuls of pesto
- 1/2 cup of chicken broth
- 8 ounces of tomato sauce1 cup of half and half
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (78g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Boil water and start on noodles.
- Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
- Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.
The Marinade Reduction Trap
Marinades containing commercial herb blends require careful attention when transferred directly to a hot skillet. Liquid reduction depends on surface area; use a wide 12-inch stainless steel pan rather than a cramped saucepan so the moisture evaporates within 8 to 10 minutes rather than boiling the meat. High sugar content in bottled dressings burns quickly once the liquid vanishes, demanding medium heat and constant agitation as the chicken strips approach an internal temperature of 165 degrees Fahrenheit.Balancing the Tomato Cream Emulsion
Dairy curdling occurs rapidly when cold half-and-half meets simmering acidic tomato sauce over direct heat. Lower the burner output to a gentle simmer before adding the dairy, and whisk continuously to bind the fats. Flour acts as a corrective thickener only if hydrated properly; whisk two tablespoons of flour with a splash of cold water into a slurry before incorporating it to prevent gummy lumps from forming in the sauce.Pesto Integration Dynamics
Fresh basil pesto loses its vibrant green color and volatile aromatic compounds when subjected to prolonged high-heat cooking. Stir the final spoonful of pesto into the sauce off the heat just before tossing the al dente pasta, utilizing the residual warmth of the noodles to release the garlic and herb oils without dulling their flavor.
