Tonight, I tried a new recipe, but, I, of course, did not stick to the recipe. What can I say...I did not think it sounded great the way it went originally and even the blog I got it from had her own complaints about it, so I took the base and tried my own thing. Here is the original. And here is what I did:
Garlic Pesto Chicken:
For the chicken:
1/2 bottle of lawrys Herb and Garlic Marinade
2iheaping large spoonfuls of Pesto
3 1/2 boneless chicken breasts
Place all the above ingredients in a bag to marinate overnight or all day long. When making dinner, cook how you like. Personally, I think it would be great grilled, but Matt worked late tonight, so I broiled them.
For the rest of the dish:
8 ounces of your choice of pasta (I used penne)
2 tablespoons of olive oil
3 cloves of garlic (minced)
3+ spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup heavy cream
Boil water and start on noodles.
Heat olive oil, cook garlic. Add pesto. Add chicken broth and simmer in chicken broth until half has cooked down. Add tomato sauce. Then add heavy cream (she suggested half and half and that is what I thought I had, but I had cream instead...so I used it and it was good). Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened (I did not do that). I cut up the chicken and mixed it in to the pasta.
Don't be a minimalist on the pesto in this sauce...this adds so much flavor to the sauce. I also sprinkled in some garlic salt and pepper. I topped with some parmesan cheese.
My kids loved it. I liked it...something needs to be changed to make it super for me....possibly the grilling of the chicken...maybe some kind of seasoning to the sauce.
I will say this....I will use the above marinade again to use to GRILL chicken for salads or something else. The chicken was amazing!!
Garlic Pesto Chicken:
For the chicken:
1/2 bottle of lawrys Herb and Garlic Marinade
2iheaping large spoonfuls of Pesto
3 1/2 boneless chicken breasts
Place all the above ingredients in a bag to marinate overnight or all day long. When making dinner, cook how you like. Personally, I think it would be great grilled, but Matt worked late tonight, so I broiled them.
For the rest of the dish:
8 ounces of your choice of pasta (I used penne)
2 tablespoons of olive oil
3 cloves of garlic (minced)
3+ spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup heavy cream
Boil water and start on noodles.
Heat olive oil, cook garlic. Add pesto. Add chicken broth and simmer in chicken broth until half has cooked down. Add tomato sauce. Then add heavy cream (she suggested half and half and that is what I thought I had, but I had cream instead...so I used it and it was good). Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened (I did not do that). I cut up the chicken and mixed it in to the pasta.
Don't be a minimalist on the pesto in this sauce...this adds so much flavor to the sauce. I also sprinkled in some garlic salt and pepper. I topped with some parmesan cheese.
My kids loved it. I liked it...something needs to be changed to make it super for me....possibly the grilling of the chicken...maybe some kind of seasoning to the sauce.
I will say this....I will use the above marinade again to use to GRILL chicken for salads or something else. The chicken was amazing!!
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