Pesto. Cream (well, half & half). Pasta. My dream world. Well, kinda. This dish was amazing. I found this lick your plate til it's clean recipe on Pinterest, of course. Pinterest has only a failed me a couple times so I keep going back for more keepers.
I modified the recipe slightly. This requires you to marinate the chicken over night or do it first thing in the morning if cooking that evening.
My husband LOVED this dish & he usually isn't a fan of creamy, saucy food. I am all about the sauce. The more sauce the better! I served it with some warm Italian bread from the bakery section at Krogers.
So, you should definitely plan on trying this recipe. Go!
Grilled Chicken & Tomato Cream Sauce
1/2 Lawry's Herb & Garlic marinade
3 Tbsp. pesto
3 boneless chicken breasts, pounded thin & sliced
1/2 pound penne pasta (1/2 the package)
2 tsp olive oil
2 cloves garlic, minced
1/2 cup chicken broth
1 (8 oz) can tomato sauce (I actually bought a 14.5 oz can & used about 10oz)
1 cup half & half - used fat free (woot woot)
Dash of sugar
1 tsp flour
salt & pepper (to taste)
1 tsp basil
Marinate chicken in Lawry's herb & garlic marinade and pesto overnight or in the morning. You can grill the chicken, but I cooked it in the skillet. I poured the whole container of chicken with marinade in the pan. It was amazing.
Cook noodles in a large pot of boiling water. Heat olive oil in the skillet over medium heat. Add the garlic and chicken broth to the pan and allow to reduce by half. Once the broth has reduced, stir in tomato sauce. Add the half & half and flour and stir well to combine. Season with sugar, then add salt and pepper to taste. Turn heat to low & stir continuously. Add basil to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Top with chicken. And Enjoy!
Original source www.plainchicken.com/2009/08/grilled-chicken-tomato-cream-sauce.html?m=1
