St. Brenden's Chicken

St. Brenden's Chicken

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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Ingredients

1 h servings 808 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 808 kcal
  • 40%
  • Fat:
  • 56 g
  • 86%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 1/4 cup olive oil in a large skillet and cook and stir shallot and garlic until shallot is translucent, about 5 minutes. Stir 1 3/4 tablespoon Parmesan cheese, pine nuts, and basil into the hot olive oil, cooking until basil is tender and wilted, about 10 more minutes.
  2. Stir 1 cup cream into basil mixture and bring to a simmer. Reduce heat to low and simmer sauce until it has reduced by 1/3, about 15 minutes. Stir remaining 1/2 cup cream into sauce and simmer until thickened again, 15 to 30 more minutes. Stir occasionally.
  3. Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook chicken until lightly browned outside and no longer pink inside, 10 to 12 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold cooked pasta and chicken into basil sauce. Sprinkle with 1 tablespoon Parmesan cheese.

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Reviews

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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 (...

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