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.

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Recipe by MyRecipes October 2012

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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