This is such a rich and creamy dish, when the pesto and cream come together is begins to make a light green color.
This is my husband's absolute favorite, and is my family's comfort food.
½ lb bow tie pasta or 1 lb. cheese stuffed tortellini
3 tablespoon olive oil
¼ cup Basil Pesto
2 cloves garlic
1 ½ cup heavy cream
Salt and freshly ground black pepper to taste
⅓ cup parmesan shredded cheese
2 chicken breast
No nutrition information available
Preheat oven 400 degrees
Lightly salt and pepper chicken breasts bake for 35 to 40 minutes, depending on the size of chicken breast.
Bring a large pot of salted water to a boil add pasta; allow 8 to 10 minutes to cook. If you use a stuffed tortellini put pasta in water and then bring to boil, water still needs to be salted.
Heat olive oil in a large skillet over medium-high heat, turn down to medium – low heat, to add pesto to skillet; stir until oil and pesto are infused. Add garlic, salt, and pepper, stir well, allow one minute for garlic to begin to cook, continue stirring so that there is no burning. Add heavy cream continually stirring with a wooden spoon allow the cream to thicken. Will take around 8 to 10 minutes. Once cream has thickened add parmesan, continually stirring with wooden spoon, turn heat to low, allow parmesan to melt, will take around 3 to 4 minutes. Cut chickens into strips add to sauce, coat chicken well. Drain pasta add to sauce, stir and coat well. Serve in large pasta bowl.