Ingredients
The following ingredients have 6 Servings
- 1 tablespoon oil
- 2 boneless skinless chicken breasts (cut into 1/2" cubes (about ¾ lb))
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ cups low sodium chicken broth
- 1 ½ cups low fat milk ((or whole))
- ⅓ cup basil pesto
- 3 cups penne pasta ((about 300 grams))
- ½ cup heavy cream ((optional))
- 1 teaspoon corn starch ((optional))
- ½ cup Parmesan cheese
Instruction
- In a large pan over medium high heat, heat oil on medium high heat until hot. Add the chicken, and cook until the chicken is just cooked on the outside, about 3-4 minutes. (If you prefer, you can cook longer until browned)
- Add the garlic, salt and pepper and cook 1 minute.
- Stir in the broth, milk, pesto and pasta. Bring to a simmer over medium-high heat, then reduce to medium, and cook, stirring often. Cover with a lid once most of the liquid has been absorbed and continue cooking until pasta is al dente or desired tenderness, about 10 minutes total.
- If desired, whisk together the cream and corn starch (optional, but makes for a creamier sauce). Stir into pasta and cook until thickened slightly, 1-2 minutes. Stir in Parmesan cheese and serve.