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Categories:
penne pasta pesto sauce olive oil fresh basil butter chicken onion garlic salt pepper broccoli florets chicken broth red Parmesan cheese
Viewed: 47 - Published at: 4 years agoIngredients
- 6 ounces dried uncooked penne pasta
- 1 1/2 cups Land O Lakes Half & Half or Fat Free Half & Half
- 1 (1.2-ounce) package creamy pesto sauce mix*
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh basil**
- 1 tablespoon Land O Lakes Butter
- 1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces
- 1 medium (1/2 cup) onion, chopped
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups small broccoli florets
- 1/2 cup chicken broth or white wine
- 2 red, yellow and/or orange bell peppers, cut into 1-inch pieces
- Shredded Parmesan cheese, if desired
Method
- Cook pasta according to package directions.
- Drain; set aside.
- Keep warm.
- Whisk half & half, sauce mix, olive oil and basil together in bowl until smooth; set aside.
- Melt butter in deep 12-inch non-stick skillet.
- Add chicken, onion, garlic, salt and pepper.
- Cook over medium heat 5-8 minutes or until chicken is no longer pink.
- Add all remaining ingredients except Parmesan cheese.
- Cover; continue cooking 4-6 minutes or until broccoli is crisply tender.
- Gradually stir in sauce mixture.
- Reduce heat to low; cook, stirring constantly, 2-3 minutes or until mixture is thickened and heated through.
- Stir in cooked pasta.
- Continue cooking 1 minute or until heated through.
- Sprinkle with Parmesan cheese.
- Serve immediately.
- *Substitute creamy Alfredo sauce mix.
- **Substitute 1 teaspoon dried basil.
