St. Brenden's Chicken


"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 resturant in Green Bay called St. Brenden's."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. Heat EVOO in pan, add shallots and garlic, saute for few minutes. Add parm, pine nuts and basil and cook for approximately 10 minutes.
  2. Remove from heat and cool. Divide sauce into portions and put into ziploc sandwich bags. I usually open 3 bags and dish one tablespoon at a time in each bag (usually 3-4 tablespoons per bag) and freeze.
  3. To use - pop frozen sauce out into pan and heat through. Add 1 cup heavy cream and heat on low. After sauce begins to reduce, add 1/2 cup more heavy cream. Continue heating on low until sauce thickens. About 30-45 minutes, stirring occasionally.
  4. in another pan heat 1 tbsp. evoo and cook chicken until cooked through.
  5. Cook pasta according to directions on box. Drain and add pasta and chicken to sauce.
  6. Top with parmesan and serve.


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