Chicken Pesto and Penne Pasta

Mountain Dining In

This dish is quick to prepare, simple, delicious, reasonably nutritious and filling!

Sandy and I enjoy it with a side of yellow and green squash, mushrooms, tomatoes and onions lightly heated in olive oil.

Ingredients for chicken pesto and penne pasta:

2 boneless skinless chicken breasts.
Penne Rigate pasta.

Jar of Classico Traditional Basil Pesto.

White wine.

Olive oil.

Fresh tomatoes.

One shallot.

Shaved parmesan cheese.

Pitted Kalamata olives.

Chicken, pesto and penne pasta is quick and easy!

Preparation:

· Cut the chicken breast into half inches slices, and then into cubes. If your chicken breasts were frozen then the chicken breast is easier to slice if it is still partly frozen after defrosting in the microwave.

· Combine the chicken breast, about a tablespoon of basil pesto, and white wine into a Ziploc freezer bag and marinade in the refrigerator for an hour or so. Freezer bags do not leak.

· About a half hour before you eat, heat the water to cook the penne pasta and start cooking the pasta.

· Slice the fresh tomatoes into wedges and dice the shallot.

· Drain the marinade from the chicken. Fry and lightly brown the chicken and shallots in a tablespoon or so of olive oil.

· In a large bowl toss and lightly coat the penne pasta with basil pesto and also some olive oil to prevent the pasta from sticking together.

· Add the chicken and shaved parmesan cheese to the pasta and toss.

· Cover the top of the pasta with the tomato slices.

· You can let everyone serve themselves family style right from the dinner table! Pitted Kalamata olives are great as a garnish.

John Williamson

530-412-1356

California Realtor^®

license 01490822

Nevada Realtor^®