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Bright Green Recipes

Tried & True Recipes to Inspire!

Tomato and Pesto Chicken Penne Pasta

March 5, 2014 By BrightGreenDoor

Recently my sister had a baby and I was looking for some good recipes to make that would feed our family, and freeze well for her. 
Tomato & Pesto Chicken Penne Pasta - 1
I also wanted a recipe that I could use Pesto in. In the summer I grow tons of basil and make tons of Pesto. Here is my recipe. I LOVE cooking all winter with something so fresh straight from the garden.
How to Make Pesto
To thaw the cubes I just pull them out and let them sit in the fridge for a day.
How to Make & Freeze Pesto
 Tomato and Pesto Chicken Penne Pasta
Tomato & Pesto Chicken Penne Pasta - 5
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Tomato and Pesto Chicken Penne Pasta

  • Author: Jess McGurn *BrightGreenDoor*
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
Scale

Ingredients

  • 1 bottle of Lawry’s Herb and Garlic Marinade
  • 8 cubes of Pesto (thawed)
  • 5 lbs chicken breasts- Cut into pieces
  • 2 boxes of penne pasta
  • 2 T. of olive oil
  • 6 cloves of garlic
  • 1 C. of chicken broth
  • 20 ounces of tomato sauce
  • 1 C. of milk
  • 1 C. of cream
  • 2 T. cornstarch
  • Garnish Ideas: Fresh Parsley, Parmesan

Instructions

  1. In large ziplock bag mix 4 cubes of Pesto with Lawry’s Marinade. Add in chicken pieces and marinade in refrigerator for 8-24 hrs.
  2. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down).
  3. In separate pan heat olive oil, cook garlic. Add 4 cubes of pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk and cream. Simmer for 5 minutes. Add cornstarch to thicken. Add in chicken mixture.
  4. Cook pasta, then drain and mix into the chicken and sauce mixture.
  5. Garnish with fresh parsley or parmesan. Serve and Enjoy!

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Tomato & Pesto Chicken Penne Pasta - 3This recipe also freezes and reheats really well. I just poured it into a freezer bag and froze it flat on a cookie sheet. Then to reheat it I thawed it in the fridge for a day and heated it up in a skillet. This recipe fed our family dinner, leftovers for lunch, and filled two freezer bags!
Tomato & Pesto Chicken Penne Pasta - 6

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Hi, I’m Jess!

I'm a creator & a finder, a maker and a "try to do it all at once-er". I love homes and food and this is where I share all my best recipes. Thanks for stopping by, now don't be a stranger! Let's Connect!

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