Sarah's Creamy Pesto Chicken Pasta is a one-pan dish of deliciousness that can be ready to eat in under 30 minutes. Sarah Nasello / The Forum
Creamy Pesto Chicken Pasta
Serves: 4 to 6
Ingredients: 12 ounces penne pasta (3/4 of a 1-pound package) 1 1/2 pounds chicken breast 1 ½ teaspoons kosher salt, divided ¾ teaspoon black pepper, divided ¼ cup extra-virgin olive oil, divided 1 pound asparagus, ends removed and cut into pieces (1 to 2 inches long) 2 cups heavy cream ¼ cup basil pesto ¼ cup Parmesan, grated 2 cups cherry tomatoes, halved (optional)
Directions:
Bring a large pot of salted water to a boil over high heat; add penne pasta and cook according to directions on package until al dente, then drain into a colander.
As the pasta cooks, slice the chicken breasts in half lengthwise, then season each side with ½ teaspoon kosher salt and ¼ teaspoon black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until hot. Add the chicken and reduce heat to medium.
Cook on each side until golden brown and fully cooked through, about 3 to 4 minutes per side. To test, chicken should be opaque with clear juices or reach 165 degrees on a meat thermometer.
Remove cutlets from the pan and let rest on a cutting board for 5 minutes, then slice into bite sized strips similar in size to the penne noodles.
To the same pan, add the remaining 2 tablespoons olive oil and the asparagus pieces. Cook the asparagus over medium heat, stirring occasionally, until crisp tender, about 2 to 3 minutes.
Add the heavy cream and bring to a boil over medium heat, stirring occasionally. Then reduce heat to medium-low and let simmer for 3 to 5 minutes until the cream appears thick, frothy and bubbly.
Add the pesto and stir to combine, then add the cooked chicken and continue cooking over low heat for 2 minutes, stirring occasionally to combine. Taste and add more seasoning if desired, starting with ½ teaspoon salt and ¼ teaspoon black pepper.
Add the grated Parmesan cheese and tomatoes, if using, and cook for 1 more minute, stirring to combine.
Add the cooked pasta and toss until evenly coated with the sauce. Remove pan from heat and transfer pasta to serving bowl. Serve immediately.
Published September 16, 2020, by The Forum of Fargo-Moorhead / InForum.com
“Home with the Lost Italian” is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello’s in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at [email protected].