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Penne with Chicken and Pesto
SUBMITTED BY:
MARYSTEVE
PHOTO BY:
ANDREEA2
"I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan."
RECIPE RATING:
Read Reviews
(192)
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PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese
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DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
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REVIEWS
Reviewed on Dec. 1, 2004 by
RogueOnion
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RogueOnion
Dec. 1, 2004
I absolutely loved this recipe. It turned out perfect. I did not make any changes.
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17 users found this review helpful
I absolutely loved this recipe. It turned out perfect. I did not make any changes.
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Reviewed on Apr. 15, 2004 by
Sarah Stephan
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Sarah Stephan
Apr. 15, 2004
The best pasta dish I have ever had! I love pesto so I added a couple extra tablespoons of that and I used 1 cup of half and half and 1/4 cup chicken stock to cut some calories.
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8 users found this review helpful
The best pasta dish I have ever had! I love pesto so I added a couple extra tablespoons of...
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Reviewed on Dec. 21, 2006 by
Casey M
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Casey M
Dec. 21, 2006
If you haven't figured it out yet...this is an easy, fool-proof, flexible dish. My standard calorie and saturated fat decreasing tactic is to substitute Fat Free half & half with some flour or cornstarch. I will give up some flavor for the healthier aspect. At least pesto is made from "good oil" (Olive). Next I add vegetables like brocolli, mushrooms, and onion (others mention sun-dried tomatoes) etc, maybe more garlic and use a whole wheat or Omega 3 boosted pasta of my choice (used rotini as pictured). I like adding some garlic and Smart Balance Light sauteed Prawns with the chicken (or alone...). Another option is smoked salmon by itself, or with the chicken and/or prawns (like I said...flexible). Do anything else you like...experiment, you can't go wrong if you put stuff you like in it!!!
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7 users found this review helpful
If you haven't figured it out yet...this is an easy, fool-proof, flexible dish. My standard...
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Reviewed on Dec. 16, 2003 by
Verna
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Verna
Dec. 16, 2003
Very good and super easy to make! I used Knorr Pesto Mix and made a pesto sauce before boiling the pasta and it came out just fine. The sauce is rich and tasty and this was so easy to make! I think next time I may marinate the chicken in garlic powder for a few hours before cooking. Thanks Mary for posting this!
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6 users found this review helpful
Very good and super easy to make! I used Knorr Pesto Mix and made a pesto sauce before boiling...
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Reviewed on Oct. 3, 2003 by
DREGINEK
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DREGINEK
Oct. 3, 2003
This is pretty good. I didn't have heavy cream or penne pasta so I used half & half and rotini pasta instead. Also, I added 1/2 tsp of chicken bullion granules when added the pesto. Next time I make this, I will try adding some fresh, sliced mushrooms and possibly some chopped red/green bell peppers for color. Thanks Mary.
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6 users found this review helpful
This is pretty good. I didn't have heavy cream or penne pasta so I used half & half and...
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Reviewed on Aug. 9, 2008 by
naples34102
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naples34102
Aug. 9, 2008
Since I served this as a side dish with stuffed chicken, I omitted the chicken in this recipe. Wowie--I was blown away by this! I always make my own pesto, as I did this time, but this was the first time I've ever mixed it with cream and I was SO impressed that I probably will always make my pasta with pesto like this from now on. I also liked the fact that the recipe calls for a subtle amount of pesto and it was just right. Too often I've experienced such a ton of pesto in dishes (restaurants, actually) that it is literally sickening. Not this time--and I think after this dish my husband has actually made friends with pesto!
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5 users found this review helpful
Since I served this as a side dish with stuffed chicken, I omitted the chicken in this recipe....
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Reviewed on Jul. 18, 2006 by
Bonnie Z
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Bonnie Z
Jul. 18, 2006
Made as stated with the exception of using Low Fat Evaporated Milk in place of the cream and adding a tablespoon of chicken base. Good flavor and a nice change from the typical. Used the "Pesto Sauce" recipe from this site. Thanks for a yummy use of all that basil growing like weeds in my garden!
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5 users found this review helpful
Made as stated with the exception of using Low Fat Evaporated Milk in place of the cream and...
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Reviewed on Apr. 29, 2005 by
Queen Of Short Cuts
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Queen Of Short Cuts
Apr. 29, 2005
Very very good! Fast and easy too! First off, I NEVER use chicken breasts because I feel they are too dry, and lack flavor. I ALWAYS substitute boneless skinless chicken thighs in all recipes that call for chicken. I trim off most excess fat from the thighs. I used fat free half and half for the heavy cream and then just thickened the sauce with a LITTLE cornstarch. Also, I prepared extra sauce to pour over the pasta when served. I think the sauce is best made THE NIGHT BEFORE so the flavors can blend through(it's also easier that way if you're potlucking at work as we often do). Keep the sauce and pasta separate until serving or the pasta soaks up too much of the sauce. I agree with many about bumping up the Pesto. I make my own Pesto so it packs plenty of flavor punch. Fast, easy and not fussy to make. A hit with the crowd.
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5 users found this review helpful
Very very good! Fast and easy too! First off, I NEVER use chicken breasts because I feel they...
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Reviewed on Mar. 7, 2007 by
LESLEYfromWI
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LESLEYfromWI
Mar. 7, 2007
Very quick and easy to make but just an okay recipe for us. There are way too much noodles for the amount of sauce. Recommend doubling the sauce or cut down on the pasta. Thanks
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4 users found this review helpful
Very quick and easy to make but just an okay recipe for us. There are way too much noodles...
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Reviewed on Dec. 4, 2003 by
DINKYPIE