00:01This easy dish pairs tender chicken and penne with a silky pesto cream sauce, sun-dried tomato bursts, and fresh basil, delivering restaurant-level flavor in about 20 minutes.
00:13For the chicken, use one pound of boneless, skinless chicken breasts cut into one-inch pieces.
00:19Season with one teaspoon of Italian seasoning, kosher salt, and black pepper to taste.
00:24For the pasta, use eight ounces of penne pasta, preferably with ridges, and two tablespoons of extra virgin olive oil.
00:33For the creamy pesto sauce, use half a cup of heavy cream, one-fourth cup of parmesan cheese, one-fourth cup of sun-dried tomatoes, drained if packed in oil, half a cup of basil pesto, half to one teaspoon of red pepper flakes, and a handful of torn basil leaves for garnish.
00:49Season the chicken with Italian seasoning, salt, and pepper, ensuring it is evenly coated.
00:56This creates a flavorful base and golden crust when cooked.
01:00Boil salted water for the pasta, it should taste like mild seawater.
01:04Cook the penne until al dente, about nine minutes, stirring, occasionally.
01:09Meanwhile, heat olive oil in a skillet and cook the chicken until golden and fully cooked, about eight minutes, keeping it juicy inside.
01:16Reserve a cup of pasta water, then drain the pasta without rinsing.
01:21Add pasta to the chicken, along with cream, parmesan, and sun-dried tomatoes.
01:26Stir in pesto off the heat until glossy and creamy.
01:29Adjust seasoning, garnish with basil, parmesan, and red pepper flakes, and serve immediately.
01:35Store leftovers in airtight containers for up to three days.
01:39Reheat gently in a skillet with a splash of milk or pasta water to restore creaminess.
01:43Avoid freezing, as the creamy sauce may separate.
01:46You can season and chop the chicken a day in advance and keep it chilled.
01:51If preparing the pasta ahead, cook it slightly underdone.
01:56Assemble the dish up to two hours before serving and reheat gently, adding extra liquid if necessary.
02:01If the dish up to two hours before serving and
02:23Greg, bring into the sandwich to the bass FERSE.
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