My friend, Jen, gave me her latest copy of Taste of Home. I flipped through quick as I was sitting at Jack's baseball game and this recipe caught my eye. It's labeled as a "fast fix" which always works for me! It did take a little longer than the 30 minutes quoted, but not much. I liked that the sauce wasn't heavy, making it a perfect pasta for summer. I've always wanted to make a Chicken Marsala and now I have the wine to do it. I'll be looking for a good recipe for that soon, so if you have one, please let me know!
Delish Pesto Pasta with Chicken Marsala
4 cups uncooked penne pasta
2 tbsp. olive oil, divided
2 lbs. boneless, skinless chicken breast, cut into thin strips and divided
3 garlic cloves, minced
2 tsp. grated lemon peel
1 cup Marsala wine
2 tbsp. lemon juice
1 cup grated Parmesan cheese
1 cup 2% milk
1 envelope creamy pesto sauce mix
1 tbsp. minced fresh basil
1 tbsp. minced fresh parsley
1. Cook pasta according to package directions. In a Dutch oven, heat 1 tbsp. oil over medium-high heat. Add half of the chicken cook and stir until no longer pink.; remove from pan. Repeat with remaining oil and chicken. Remove chicken from 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 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. Sprinkle with herbs.
Enjoy!!!
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