Chicken Pesto a la Lisa

Chicken Pesto a la Lisa

137

"The true family-loved pasta dinner--fast and furious with flavor."

Ingredients

{{adjustedServings}} servings 702 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 702 kcal
  • 35%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Soak sun dried tomatoes in chicken broth.
  2. Cook chicken in oil with garlic in a large skillet over medium heat until done.
  3. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
  4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.
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Reviews

137
  1. 189 Ratings

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This turned out fantastic. My husband raved!. Next time I might try adding a little more sun-dried tomatoes and maybe some artichoke hearts...

Of all the recipes that I've tried on allrecipes.com, this one has to rate as the tastiest. The pesto flavor comes out well but is not overpowering. I put the feta cheese on a little too early...

This was pretty good but not my favorite. Maybe I did something wrong but I had to add a lot of spices. Family said it was ok!