Chicken Pesto a la Lisa Recipe -
Chicken Pesto a la Lisa Recipe

Chicken Pesto a la Lisa

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"The true family-loved pasta dinner--fast and furious with flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Soak sun dried tomatoes in chicken broth.
  2. Cook chicken in oil with garlic in a large skillet over medium heat until done.
  3. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
  4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2003

This turned out fantastic. My husband raved!. Next time I might try adding a little more sun-dried tomatoes and maybe some artichoke hearts...

Most Helpful Critical Review
Sep 11, 2003

This was pretty good but not my favorite. Maybe I did something wrong but I had to add a lot of spices. Family said it was ok!

Oct 29, 2003

Of all the recipes that I've tried on, this one has to rate as the tastiest. The pesto flavor comes out well but is not overpowering. I put the feta cheese on a little too early, but that just added to the tanginess of the sauce. I highly recommend this. Thanks, Lisa!!

Sep 25, 2003

This was excellent. I am eating the leftovers for lunch right now. I think next time I will cut the chicken into bite-size pieces and after browning, cook them in the sauce to keep it moist and flavorful.

Sep 17, 2003

I've tried this recipe several times now and it turns out great every time. Try this recipe if you want to impress your friends and family - it really does look and taste like restaurant food...maybe better. By the way, pesto is super easy to make if you don't want to buy it already prepared.

Feb 17, 2008

Feta cheese and sun-dried tomotoes really make this dish great. I also added broccoli, sliced grape tomotoes and used whole wheat penne pasta. Took the advise of another and substituted 1/4 cup white wine for some of the chicken broth. Can't wait to make again.

May 22, 2003

This recipe was great. I am a vegetarian and my boyfriend isn't so I divided it up in half and sauteed his chicken with the sauce in a separate pan at the end. I used the sauce for the 6 serving to serve the 2 of us since we love sauce. I also added fresh spinach. For rehydrating the sundried tomatoes boil the chicken broth first then soak the sundried tomatoes in that for 5 minutes. They will turn out nice and soft and easy to chop.

Mar 18, 2006

Sorry, I haven't actually tried this one. I was rating another one and accidently clicked on this one. They should have a delete review button. It is on my list to make though!


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  • Calories
  • 702 kcal
  • 35%
  • Carbohydrates
  • 63.8 g
  • 21%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 49.5 g
  • 99%
  • Sodium
  • 750 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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