Delish Pesto Pasta with Chicken Marsala |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my easy, go-to chicken and pasta recipe thatâs ready in less than 30 minutes and fabulous on a weeknight. Ingredients:
4 cups uncooked penne pasta |
2 tablespoons olive oil, divided |
2 pounds boneless skinless chicken breasts, cut into thin strips, divided |
3 garlic cloves, minced |
2 teaspoons grated lemon peel |
1 cup marsala wine |
2 tablespoons lemon juice |
1 cup grated parmesan cheese |
1 cup 2% milk |
1 envelope creamy pesto sauce mix |
1 tablespoon minced fresh basil |
1 tablespoon minced fresh parsley |
Directions:
1. Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan.
2. Add garlic and lemon peel to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened.
3. Drain pasta; add to chicken mixture and toss to combine.
4. Sprinkle with herbs. Yield: 6 servings.
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