This is one of my all time favorite recipes! It's not made from scratch but that makes it all the more appealing. It's an easy weeknight meal.
INGREDIENTS:
2 chicken breasts or 5 chicken tenders
1/2 bag of pene noodles
1 packet of Knorr Creamy Pesto Mix
1 cup of Kirkland brand Pesto (or any favorite store bought brand. We love Costco's brand)
1/4 of a yellow onion
1 cup milk
1/4 cup Extra virgin olive oil*
1/2 cup parmesan cheese
1/4 cup (heaping) sun dried tomatoes
1 cup whole sugar snap peas
*Instead of following the directions on the pesto packet I only add half the oil.
DIRECTIONS:
In a lightly oiled skillet season and cook the chicken. I generally use Lawry's, garlic powder, pepper and Italian seasoning. After turning the chicken, chop 1/4 of a yellow onion and toss it in the pan with the chicken. When the chicken is finished cooking take off the heat and set aside to cool.
Start cooking the noodles, the rest of the steps won't take long.
In a medium sauce pan pour the milk, olive oil and pesto packet. Whisk until it thickens and then add the cup of store bought pesto.
Chop the chicken and onion mixture and add it to the sauce along with the sun dried tomatoes (julienned).
When the noodles are just about finished cooking add the parmesan cheese and snap peas to the sauce.
Drain and rinse noodles. In a large serving dish toss the pene with the creamy pesto sauce. Sprinkle with fresh parmesan and serve.
NOTE:
If you would like to make this ahead of time follow all the steps except for adding the peas and cooking the noodles. You can cook fresh noodles and reheat the sauce, adding the peas when you are about to toss it with the pene.