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Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Reviewed: Sep. 12, 2013
Worked out really well. Made it exactly to the recipe. Make sure you simmer the chicken long enough that there is no more alcohol taste to the sauce and that some of the liquid evaporates a little before adding the pasta/pesto/cream. That way you won't have to worry about it not being thick enough. Also, I didn't rinse the pasta with cold water because I think it helps thicken up the sauce at the end. I only used 3 chicken breasts and that was plenty. Pine nuts are expensive where I live so I think next time I will only use it to make the pesto and not add it to the pasta itself (with the onions). Adding parmesan to the end when serving also makes a huge difference!
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