Pesto Penne Pasta
Chicken, pasta, pesto and cherry tomatoes. All in a bowl.
Servings Prep Time
6people 10min
Cook Time
30min
Servings Prep Time
6people 10min
Cook Time
30min
Ingredients
Instructions
  1. Gather your ingredients together.
  2. Place two boneless chicken breasts on a tray, and cook at 325 for 20 minutes.
  3. In a large pan heat chicken broth and pasta to a boil, and simmer for 15 minutes, or until liquid is almost gone.
  4. While pasta is simmering, cut the cherry tomatoes in half, place in a bowl, and set aside.
  5. Once that is done, the chicken should be ready. Pull it out, and shred it with two forks. It’s ok if it isn’t fully cooked, it will finish cooking in the pan next.
  6. Add the pesto and shredded chicken to the pan, Mix well, cover and bring to heat.
  7. When all is ready, toss in the halved tomatoes, and heat for only a few minutes.
  8. Grab your favorite bowl, top with a generous sprinkling of Parmesan cheese, and serve.
Recipe Notes

There you have it!  Since this began, we have grown our own basil and made the Pesto from scratch.  We use ground almonds in place of pine nuts, but only because pine nuts are a freakin’ fortune…

Add in garden tomatoes and what a dish!