"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

CHICKEN PESTO PASTA Recipe

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This recipe for CHICKEN PESTO PASTA, by , is from Equity, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Ottone
Added: Tuesday, September 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless chicken, cubed
1 lb. box penne pasta
3 peppers (your choice of color)
1 jar of prepared pesto
1/2- 3/4 c. of heavy cream (for desired thickness)
Salt and pepper to taste
parmesan cheese (optional)

Directions:
Directions:
Start water for pasta.

In skillet, add a small amount of olive oil. Add chicken - cook over medium heat. When done, set
aside covered to keep hot.

While chicken is cooking, cut peppers into large strips and sauté them in a separate skillet Set aside.

In a sauce pan combine entire container of prepared pesto and ˝ cup of heavy cream. Warm under low heat, do not allow pesto to separate, must continue to stir until warm.

When pasta is done, rinse, add chicken, peppers, veggies and pesto/cream mix. Sprinkle salt and pepper, to taste.

Optional: toss with parmesan cheese.

Personal Notes:
Personal Notes:
**Serve with warm Italian bread.

 

 

 

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