A former co-worker gave this recipe to me years ago. She didn’t give me exact measurements, but I’ll try to write them out for you. She used rigatoni pasta in her recipe. I’m using farfalle pasta in my recipe tonight because it’s my husband’s favorite. But you could certainly use what you like! This is a one pot meal. Quick and easy for any day of the week and you can feed a lot of people at once.
Here is what you’ll need – plus three chicken breasts (I used Perdue individually wrapped chicken breasts), 2 garlic cloves, and dried oregano leaves. I forgot these in the shot.
First, boil 20 oz. of pasta according to instructions on the box. Drain pasta (do not rinse). Set aside.
Secondly, cut chicken breasts into bit size pieces while the pasta is boiling. Put the chicken into a bowl and set aside.
Reserve the olive oil from the sun-dried tomatoes. Chop the sun dried tomatoes if they are too big and set aside.
Add the reserved olive oil, chopped garlic, oregano, salt, and pepper to the bowl of cut chicken breasts. Stir to combine and let sit for five minutes.
Using the same pot, turn the heat to medium-high. Allow the water to evaporate from the pot. Then add the chicken mixture to cook.
Don’t stir too much. Give the chicken time to create a brown, golden crust. Turn or stir the chicken pieces after the line of done-ness is 3/4 the way up. Cook until done. Spoon the cooked chicken into clean bowl and set aside.
In the same pot, make the creamy pesto sauce according to the packet instructions.
Turn off heat. Add the pasta and cooked chicken to combine.
Remove from heat. Let stand for 5 minutes. Serve and enjoy!
I hope you’ll try the recipe. My family loves it especially my husband. I make it at least once a month. Let me know what you think friends!