Chicken Pesto a la Lisa133 Reviews
“The true family-loved pasta dinner--fast and furious with flavor.” - by Lisa Jolley
Original recipe yields 6 servings
- Soak sun dried tomatoes in chicken broth.
- Cook chicken in oil with garlic in a large skillet over medium heat until done.
- 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.
- 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.
Amount Per Serving (6 total)
- 702 cal
- 26.9 g
- 63.8 g
Based on a 2,000 calorie diet
Reviews (133)Rate This Recipe
"This turned out fantastic. My husband raved!. Next time I might try adding a little more sun-dried tomatoes and maybe some artichoke hearts......" See more"
"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, but ..." See morethat just added to the tanginess of the sauce. I highly recommend this. Thanks, Lisa!!"
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