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Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 1 tablespoon
    canola oil
  • 2 chicken breasts, sliced into 1/2 inch (2cm) strips
  • 2 tablespoons
    garlic, chopped
  • ½ tablespoon
    kosher salt
  • ½ tablespoon
    black pepper, freshly ground
  • ¾ cup
    heavy cream (175 mL)
  • ½ cup
    grated parmesan cheese (55 g)
  • ¼ cup
    pesto (55 g)
  • 3 cups
    penne pasta, cooked and drained (600 g)
  • ¾ cup
    cherry tomato, halved (150 g)
  • parmesan cheese, to garnish
  • fresh basil, chopped, to garnish
    Calories 892
    Fat 36g
    Carbs 99g
    Fiber 4g
    Sugar 6g
    Protein 47g

Estimated values based on one serving size.

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Preparation

  1. Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
  2. Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
  3. Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
  4. Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
  5. To serve, sprinkle parmesan cheese and basil on top!
  6. Enjoy!
 

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