Start with a bottle of classic Italian marinade, a can of chicken broth, and tomato sauce and you're halfway to a creamy pasta with tender, juicy chicken for dinner tonight. Optional: You can sub skim milk for half-and-half to save calories, but the end result won't be as creamy.
1/2 bottle Italian dressing, or Lawrys Herb and Garlic Marinade
4 tablespoons pesto, divided
2 boneless chicken breast halves
8 ounces penne pasta (1/2 box)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chicken broth
8 ounces tomato sauce
1 cup half-and-half
1-2 tablespoons flour, as needed
How to Make It
Cut chicken into one-inch strips. Add to a gallon-size zip-top plastic bag. Whisk together 2 tablespoons pesto and dressing (or marinade) in bowl. Pour marinade mixture over chicken and make sure chicken is fully coated. Marinate overnight in refrigerator.
Boil water and start on noodles. Add chicken to skillet, heated over medium, and cook fully, 3-5 minutes on each side. The marinade will cook down.
In a separate skillet, heat olive oil. Add minced garlic and cook 30 seconds. Mix in remaining 2 tablespoons pesto and and chicken broth. Simmer until mixture has reduced by half. Add tomato sauce and half-and-half. Simmer for 5 minutes. Toss with pasta and add 1-2 tablespoons flour if mixture needs to be thickened.
Place chicken over pasta and serve.
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