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Categories:Viewed: 92 - Published at: 7 years ago
Ingredients
- 1 lb pasta
- 1 tablespoon extra virgin olive oil
- 1 onion
- 1 garlic clove
- 1 -2 chicken breast (optional)
- 1 cup prepared pesto sauce
- 3 cups heavy whipping cream
- 3 teaspoons chicken or 3 teaspoons vegetable broth paste such as better than bouillon
Method
- Fill your pasta pot (pan A) with water according to box instructions, salt your water and put it on to boil.
- Dice the onion and mince the garlic.
- In a separate pan (pan B), saute onion until soft and translucent but not browned.
- Add garlic to pan B and stir to mix.
- Add chicken to pan B and stir until cooked if using.
- Add pasta to pasta pot (pan A) when it boils.
- Add pesto and cream to pan B.
- Add bouillon to pan B.
- Simmer sauce in pan B until pasta is ready.
- When pasta is cooked al dente, drain pasta in a colander andd add it to pan B. Stir and simmer for a few minutes.
- Taste to see if it needs more salt or bouillon.
