Pasta Mania!

I am on a roll - three nights in a row cooking! Tonight's recipe, Penne with Chicken and Pesto, was adapted from another Food on the Table recipe. It is rich and creamy with lots of flavor. Caitlin, Jim and I loved it, but the little ones wanted the plain pasta and plain chicken. Oh well, can't hit it out of the park every time!

I've tried again to get good pictures but alas, no luck. I will have to read up on tricks of photographing food. None the less, the recipe:

PENNE WITH CHICKEN AND PESTO

INGREDIENTS

1 16.0 ounce package penne pasta
2 T butter
2 T olive oil
5 boneless skinless chicken breast halves - cut into thin strips
2 T minced garlic
salt and pepper to taste
1 pint heavy cream
1 10 oz jar pesto
6 T grated Parmesan cheese
1 tomato, diced (I used my Ninja on a cup and half of grape tomatoes. I strained the juice before adding.)

Servings: 6

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Salt chicken and grill to slightly pink.

Heat butter and olive oil in a large skillet over medium heat. Sauté garlic. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Add chicken and cook until it is no longer pink inside. Stir in cooked pasta. Add diced tomato.