Recipe by sharon
"This is a pesto cream sauce where you make the pesto ahead and freeze in portions to use for another night. I got this recipe from a restaurant in Green Bay called St. Brenden's. I usually make this on a Saturday afternoon when I have some free time (and freeze it all), but I have made it on a week night and only froze two portions. Triple the pesto ingredients and use one portion tonight; freeze the rest for later."
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extra-virgin olive oil
clove garlic, chopped
1 3/4 tablespoons
grated Parmesan cheese
1 1/3 tablespoons
toasted pine nuts
chopped fresh basil, or more to taste
1 1/2 cups
heavy whipping cream, divided
skinless, boneless chicken breast halves, cut into bite-size pieces
1 (8 ounce) package
farfalle (bow tie) pasta
grated Parmesan cheese, or to taste
I was a little more liberal than usual in how I followed this recipe. I cooked up the shallots and garlic as directed, but then I decided to put in 3 T ready-made pesto, and 2/3 c. heavy cream (because I only had a total of 1 cup). While that reduced, I cooked the chicken, though I decided to take some out and set it aside because it looked like too much chicken per sauce. Then I added the rest of the cream to that mix and reduced it another 15 min. We already had angel hair from the night before, so we used that, though I would use a smaller, chunkier pasta next time. overall, it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
St. Brenden's Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 504
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