Viewing post #1220274 by vic

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Oct 18, 2016 8:58 AM CST
Name: Vicki
North Carolina
From Toni

What I made on Saturday.. it's beyond super rich & made WAAAAAAAY too much, so we're talking 6-8 servings here.

Creamy Pesto Chicken w/Penne pasta

1 stick butter (butter, not margarine)
1 pint heavy cream (I ended up using heavy whipping cream, but worked fine)
1 small jar basil pesto (I used 2/3rd of this jar:
1 cup grated Parmesan cheese (I just used Kraft)
2 chicken breasts, sliced & diced very thin
3 small zucchini sliced thin-ish
8 ounces sliced white mushrooms
penne pasta

In a medium sauce pan, melt butter over medium heat. Add in the pint of heavy cream, stir constantly. When bubbling nicely, add in the Parmesan cheese and the pesto, stirring CONSTANTLY 'cuz the cheese will stick to the bottom & scorch & be yucky. Cook for like 8-10 minutes, then set off to the side. Separate pan, braise the chicken in a little bit of butter, then pour in the cream sauce. Add in the zucchini & mushroom, cook for a few minutes, stirring constantly. Remove from heat, cover, let 'steam' while cooking up the penne pasta. After penne is al la dente, drain & add to skillet, stirring heavily to coat the penne. This makes a TON of food, and seems to freeze well (at least the sauce part does.. I don't know about freezing pasta..).
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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