alevia's kitchen
About the Recipe
Ingredients
4 cups penne pasta, cooked
2 cups cooked chicken, ½ inch cubes (¾ lb raw chicken)
4 oz sun-dried tomato half, blanched and chopped
½ onion, diced
1 ½ teaspoons minced garlic
2 ½ oz of dry white wine
1 pt heavy cream
1 teaspoon chicken base
2 oz pesto sauce
1 ½ teaspoons olive oil
1 pinch salt and pepper
2 oz Parmesan cheese
fresh chopped parsley
slurry
Preparation
Preheat oven to 350ºF and bake chicken on a sprayed sheet pan for 20 minutes
In a small pot, blanche the sun-dried tomatoes, then drain and julienne. Bring a pot of salted water to a boil and cook the pasta; rinse and cool after cooked
In another saucepan, add the oil, then the onions, and sauté 3 minutes; add the garlic and sauté for another 3 minutes. Deglaze the pan with white wine and let cook for 4 minutes. Turn the heat up to medium-high and add the cream. Once the cream has come to a boil, add the chicken base, pesto, chicken and sun-dried tomatoes. Bring to a boil and thicken with slurry to the consistency of a cream soup and then simmer for 5 minutes
Mix the pasta and sauce and serve. Topped with fresh chopped parsley & Parmesan cheese