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Penne with a Creamy Pesto Sauce and Chicken Recipe – Garlic Powder 2 large chicken breasts 1/3 cup Grated Parmesan Cheese Salt And Pepper, to taste Extra Virgin Olive Oil 1/2 cup Heavy Cream 2 Tablespoons Butter ( or margarine ) Store Bought Pesto 12 ounces penne pasta 1/3 Cup of diced tomato 1 Tablespoon of sun-dried tomatoes diced
Chicken Penne Bake (kc note - used my own spices for the sauce. Could use more veggies - more spinach, maybe zucchini? Better than I thought it would be, pretty tasty, great option for when we have shredded chicken in the freezer.)
Baked Penne with Chicken and Sun-Dried Tomatoes - made this, but changed the cheese to a shredded Italian blend and used 2% milk instead of whole milk. Still delicious! Makes a ton! Would either half the recipe or freeze half before baking. In the future, I might also add more sun-dried tomatoes.
The decadent white sauce is made with garlic, milk, mozzarella and Parmesan cheese. If you have leftover chicken then you’ve scored, as it calls for cooked chicken and will save you a step in the preparation process. The tomatoes add a welcome pop of acidic flavor among all the creaminess that is just plain delicious.