Garlic Pesto Chicken with Tomato Cream Penne

Photo: mandolin2626

Option: Sub skim milk for Half & Half to save on calories, however it wont be as creamy.

Yield: 1 serving
Community Recipe from


  • 1/2 bottle(s) Lawrys Herb and Garlic Marinade
  • 2 tablespoon(s) Pesto
  • 2 Boneless Chicken Breasts
  • 8 ounce(s) Penne Pasta 1/2 box
  • 2 tablespoon(s) Olive Oil
  • 3 clove(s) Garlic minced
  • 2 tablespoon(s) Pesto
  • 1/2 cup(s) chicken broth
  • 8 ounce(s) Tomato Sauce
  • 1 cup(s) half-and-half
  • 1 tablespoon(s) Flour as needed


  1. Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night.

  2. Boil water and start on noodles.

  3. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

  4. Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down.

  5. Add tomato sauce. Then add milk. Simmer for 5 minutes.

  6. Toss pasta in. Add flour if it needs to be thickened.

  7. Place chicken on top and serve.

  8. Source:
October 2014

This recipe is a personal recipe added by mandolin2626 and has not been tested or endorsed by MyRecipes.

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