Chicken and Pasta in Pesto White Wine Sauce
This has become a new family favorite. Restaurant fancy :), great with a salad and you would never feel like its healthy!
Ingredients:
2 tablespoons olive oil
2 tablespoon butter
1 lb boneless, skinless thin chicken breasts, or tenders (cut into chunks)
1 teaspoon Italian Seasoning
salt and pepper
Pesto White Wine Sauce:
4 garlic cloves minced
1 teaspoon Italian Seasoning
1/8 teaspoon red pepper flakes
1/2 cup sodium free chicken broth
1/2 cup white wine
1/2 cup basil pesto (store bought)
1/2 cup Parmesan cheese shredded
1/2 teaspoon salt
Pasta:
10 oz Whole Wheat fettuccine pasta (Here I used gluten free fettuccine)
Instructions:
For the chicken:
Heat 1 tablespoon of the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add chicken chunks to the hot skillet, generously season them with salt, pepper and Italian seasoning right in the skillet and cook for about 4 minutes on one side, flip once and cook for 2 additional minutes on the other side. Remove from heat.
Pesto White Wine Parmesan Sauce:
Add minced garlic to the now empty skillet and cook until fragrant, about 1 minute. Add 1 teaspoon Italian seasoning, 1/8 teaspoon red pepper flakes, 1/2 cup white wine and cook on medium for 2 minutes to reduce wine.
Now add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Continue cooking for 3-4 minutes until the sauce reduces. Reduce the heat and add salt and 1/2 cup of shredded Parmesan. Slowly mix it in until it's evenly incorporated with the sauce. Taste the sauce and adjust seasoning if necessary.
In the meantime bring a large pot of salty water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. Add pasta to the skillet with the sauce, and stir until pasta is fully coated in sauce. Add chicken. Mix with pasta and sauce. Taste and season with more salt if necessary
