Tomato and Pesto Chicken Penne Pasta



  • 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


  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!