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Chicken Pasta w/Tomato & Pesto

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

6 ounces gf penne
1 Tablespoon unsalted butter
1 Tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
4 chicken breasts, skinless & boneless
1 shallot, minced
1 garlic clove, minced
1 red bell pepper, cut into strips
1 teaspoon chopped fresh oregano
One 14.5 ounce can diced tomatoes
1/4 cup cream
1/2 cup Basic Pesto
1/4 cup parmigiano-reggiano cheese

Directions

Bring a pot of salted water to a boil. Add pasta; cook until al dente. Drain. Set aside.

Season chicken with salt & freshly ground black pepper.

In a large skillet, heat unsalted butter and olive oil over medium-high heat.

Sear chicken on both sides until browned and just cooked through, about 4 minutes per side. Transfer chicken to a plate and tent with foil to keep warm.

Add shallots and garlic to pan; sauté for
1 minute. Add peppers and sauté for
3 minutes or until just tender.

Meanwhile, cut cooked chicken into strips.

Add chicken and oregano to skillet and sauté for 3 minutes. Add diced tomatoes, 1/2 cup cream and pesto. Reduce heat and simmer gently, stirring occasionally, for 5 minutes. Add cooked penne and stir to coat. Continue to simmer for 2-3 minutes or until penne is warmed through. Adjust seasonings to taste with salt and freshly ground black pepper.

Sprinkle with parmigiano-reggiano cheese and serve.

Tips

We used Tinkyada’s Brown Rice Penne for the gf penne in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#435 Tinkyada Brown Rice Penne

Reviews

Posted By Member:
Posted Date: 3/16/2013

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Posted By Member: Erin
Posted Date: 11/12/2007

I used what I had and did not use the tomato or peppers. I also spooned in the pesto instead of putting in the whole half cup. It turned out excellent.

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