Post by cuteascountry_Shortcake on Oct 25, 2003 11:42:51 GMT -6
Chicken Pesto a la Lisa
Submitted to allrecipes.com by: Lisa Jolley
Ingredients
1/2 cup chopped sun-dried tomatoes
1 1/2 cups chicken broth
6 skinless, boneless chicken breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
3/4 cup prepared basil pesto
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
3/4 cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese
Directions
1 Soak sun dried tomatoes in chicken broth.
2 Cook chicken in oil with garlic in a large skillet over medium heat until done.
3 Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
4 Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.
Makes 6 servings
Scale this Recipe to servings
Recipe Scaling Help
Note from -Shortcake:
Please visit pasta.allrecipes.com/az/ChickenPestoalaLisa.asp
to scale this recipe to suit your families needs.
Enjoy!
-Shortcake
Submitted to allrecipes.com by: Lisa Jolley
Ingredients
1/2 cup chopped sun-dried tomatoes
1 1/2 cups chicken broth
6 skinless, boneless chicken breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
3/4 cup prepared basil pesto
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
3/4 cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese
Directions
1 Soak sun dried tomatoes in chicken broth.
2 Cook chicken in oil with garlic in a large skillet over medium heat until done.
3 Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
4 Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.
Makes 6 servings
Scale this Recipe to servings
Recipe Scaling Help
Note from -Shortcake:
Please visit pasta.allrecipes.com/az/ChickenPestoalaLisa.asp
to scale this recipe to suit your families needs.
Enjoy!
-Shortcake