Creamy Pesto Chicken

I am totally loving many things pesto at the moment.  Having a small herb garden helps feed that addiction :)

One of my favorite recipes to cook lately is a creamy pesto chicken w/ penne pasta.  It's not a "quick & simple" recipe, BUT it does allow for many steps to be prepped ahead of time!  Everyone in my family raves about it- my Mother would tell you that it's restaurant quality! 

***Note: around the Atlanta area, I've found the best price for pine nuts to be at Publix.  Kroger's are outrageously expensive; Walmart's price isn't great, but it's not as costly as Kroger.  One little box (around 5 ounces, I think) makes approximately 2 meals-worth of pesto***

***Note: Fresh pesto turns dark VERY quickly- it doesn't really change the taste in my opinion, but brown pesto isn't all that appetizing! If you do prepare it ahead of time, put it in an airtight container & cover it with about 1/4 inch of olive oil***

Creamy Pesto Chicken (approximately 6 servings)

(Printable Recipe)

Ingredients

Pesto:

2 cups fresh basil, packed

4 cloves garlic

1/2 cup freshly grated Parmesan cheese (I use parmesan reggiano... nice flavor)

1/3-1/2 cup pine nuts, toasted

1 medium ripe tomato, chopped (I use roma... lots of flesh, not much juice)

1/4 cup olive oil

Marinade:

1/4 cup chicken broth

1 cup white wine (I've been using moscato, but anything would work!)

2 tablespoons dried basil

2 teaspoons dried oregano

3 cloves garlic, minced

6 boneless, skinless chicken thighs, cubed (breast would work too, if you prefer light meat)

Pasta/Sauce:

1 (16 oz) package dried penne pasta

6 tablespoons olive oil, divided

1 large onion, diced

1 tablespoon sugar

1/2 (8 oz) jar oil-packed sun-dried tomatoes, drained and chopped

1/3-1/2 cup pine nuts, toasted

1/2 cup white wine

1 cup heavy cream

salt & pepper (to taste)

Directions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.  Stir in ALL pine nuts (2/3-1 cup).  Continue stirring frequently until pine nuts have turned a golden brown color.  Remove from heat & pour onto paper towels to drain excess oils.  Set aside.

2. Pesto: Place basil, garlic, Parmesan, 1/3-1/2 c. pine nuts, and chopped tomato in food processor.  Pulse a few times.  Gradually add olive oil, while pulsing, until mixture is smooth & creamy. 

3. In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic.  Stir in chicken.

4. Bring a large pot of lightly salted water to a boil.  Add pasta, and cook according to package directions until al dente.  Drain and rinse under cold water.  Toss with 2 tablespoons olive oil. Set aside.

5. Heat 3 tablespoons olive oil in a skillet over medium heat.  Stir in onionss, and sprinkle with sugar.  Cook until the onions are soft and translucent.  Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes.  Stir in chicken and marinade.  Stir in 1/2 cup white wine.  Simmer chicken pieces, stirring occasionally, about 8 minutes.

6.  Add pasta and pesto to the skillet.  Stir in cream, and cook until the sauce is thickened.  Adjust salt and pepper to taste.  Serve with freshly grated parmesan.

Bon Appetit!