St. Brenden's Chicken

Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

By sharon
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

Per Serving:
808 calories; 56 g total fat; 171 mg cholesterol; 126 mg sodium. 46.7 g carbohydrates; 29.3 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

alk02g
Rating: 4 stars
08/14/2015
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. Read More
Helpful
(3)

Most helpful critical review

Donna
Rating: 1 stars
08/02/2019
I am giving this 1 star because i just poured it down the sink, before I even got to the cream. The garlic got too brown in the first 5 mins, even though my stove was on 3. When I added the basil & parmesan...things went downhill. It all clumped together. The basil was frying, not wilting. The picture shows nice big pieces of basil, yet it says to chop it. It was a mess. It also did not say anything about pouring off the remaining oil before the cream. There was still ALOT of oil in that pan. Now Im trying to figure out how to make dinner with the cut up chicken that I have left. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
alk02g
Rating: 4 stars
08/14/2015
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. Read More
Helpful
(3)
alk02g
Rating: 4 stars
08/14/2015
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. Read More
Helpful
(3)
Donna
Rating: 1 stars
08/02/2019
I am giving this 1 star because i just poured it down the sink, before I even got to the cream. The garlic got too brown in the first 5 mins, even though my stove was on 3. When I added the basil & parmesan...things went downhill. It all clumped together. The basil was frying, not wilting. The picture shows nice big pieces of basil, yet it says to chop it. It was a mess. It also did not say anything about pouring off the remaining oil before the cream. There was still ALOT of oil in that pan. Now Im trying to figure out how to make dinner with the cut up chicken that I have left. Read More
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