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My review
Phenomenal Chicken and Pasta in Creamy Pesto Sauce
GILL846
"An extremely delicious meal: the crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce. Be sure to taste and salt before serving, because depending on what kind of chicken broth you use, the dish may require no salt at all or may be extremely under-salted."
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Ingredients
55 m servings 943 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
- In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
- Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
- Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.
Nutrition Facts
Per Serving: 943 calories; 49.9 g fat; 71.1 g carbohydrates; 45.7 g protein; 127 mg cholesterol; 221 mg sodium. Full nutrition
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Reviews
Read all reviews 187259 Ratings
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Most helpful positive review
1/27/2008
Even though this was a lot of work I give it a 5 because it was awesome. You can taste the different flavors separately, and thogether they blend perfectly. I followed this recipe to a T and it ...
Most helpful critical review
1/3/2010
I would not call this phenomenal. Thankfully I only made half a batch. That said, a half a batch is huge, and enough for 4 people.
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1/27/2008
Even though this was a lot of work I give it a 5 because it was awesome. You can taste the different flavors separately, and thogether they blend perfectly. I followed this recipe to a T and it ...
8/24/2005
The title says it all - Phenomenal! For a healthy alternative, I used 2% milk instead of heavy cream and the sauce still turned out great. I definitely recommend this dish.
8/12/2006
I thought this was A delicious recipe! A few reviewers had said they had a hard time getting the liquid to thicken up, but I had no problem. As with most cream pastas, the thickening takes place...
3/8/2006
This is a great recipe. I made a couple of changes to reduce the fat content and to increase the amount of sauce. I substituted 15 oz of chicken stock for the heavy cream and then thickened th...
9/24/2007
Really, really good. It makes a ton--at least 6 GIANT servings. I followed the recipe, except I used a heaping teaspoon of chicken base paste (like bouillon, from Sam's) instead of broth or wate...
11/19/2009
This was awesome. I made it like the recipe said but accidentally doubled the sun-dried tomatoes. I think I'll do that on purpose next time. In addition, I'll probably add a few more pine nuts a...
1/1/2008
I signed up for ALL Recipies today just to rate this recipie. Made it after getting a cuisinart Food Processor for Christmas. Man it was absolutley fantastic. I sliced the chicken into small ...
9/9/2005
This was great! It was fairly simple to make but came out wonderful. Worked really well with a caeser salad and crusty bread to soak up the sauce. I definately recommend.