I think next time I will double the sauce tho because I'm just a saucy kinda person. I like everything drowning in copious amounts of sauce. I made a one substitution and that was to use almond milk (because it's what I had in my fridge) instead of heavy cream. It turned out just fine. In fact, I think I prefer the thinner consistency. Oh, and I also added some veg.
Once again, this meal is also my photo of the day for April 5, 2011.
Chicken Linguine with Pesto Cream Sauce
adapted from Handle the Heat
2 large chicken breasts, cut thinly in half lengthwise
(my two weighed exactly 1 lb 11 oz)
Coarse salt and pepper
EVOO or cooking spray
1 box of linguine
1 (8 oz) jar of basil pesto sauce
1/2 c. milk or heavy cream
1/2 c. reserved pasta water
Frozen veg (optional)
- Preheat oven to 400 degrees F.
- Season chicken breast with salt and pepper to taste.
- Line a baking sheet with tin foil and grease the pan with cooking spray or oil (I used EVOO in a misto).
- Bake chicken for about 15 minutes or until cooked through. When chicken is done cooking, slice thinly across the grain and keep warm.
- Meanwhile, cook pasta to al dente according to package directions (the shortest cook time listed on the box).
- Remember to reserve 1/2 c of pasta water before straining the noodles.
- Add pesto to the pan and heat until loose. Add milk (or cream). Stir to combine. Heat through then remove half of the sauce to another bowl.
- If your adding veg, add it now and cover the pan for a few minutes until the veg is warm.
- Add the chicken, pasta, and reserved water to the pan once the veg is warm. Toss to coat evenly.
- Serve with some of the reserved sauce drizzled over each serving.