St. Brenden's Chicken

St. Brenden's Chicken

by Elmer Tucker 2 years ago
3.3 (3)
40 minutes
807.8 kcal
46.7 g carbs
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Description

This is a pesto cream sauce where you make the pesto ahead and freeze in portions to use for another night. I got this recipe from a restaurant in Green Bay called St. Brenden's. I usually make this on a Saturday afternoon when I have some free time (and freeze it all), but I have made it on a week night and only froze two portions. Triple the pesto ingredients and use one portion tonight; freeze the rest for later.

Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon minced shallot
  • 1 small clove garlic, chopped
  • 1 ¾ tablespoons grated Parmesan cheese
  • 1 ⅓ tablespoons toasted pine nuts
  • ¼ cup chopped fresh basil, or more to taste
  • 1 ½ cups heavy whipping cream, divided
  • 1 tablespoon olive oil
  • 3 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 (8 ounce) package farfalle (bow tie) pasta
  • 1 tablespoon grated Parmesan cheese, or to taste
Directions
  1. 1. Heat 1/4 cup olive oil in a large skillet and cook and stir shallot and garlic until shallot is translucent, about 5 minutes. Stir 1 3/4 tablespoon Parmesan cheese, pine nuts, and basil into the hot olive oil, cooking until basil is tender and wilted, about 10 more minutes.
  2. 2. Stir 1 cup cream into basil mixture and bring to a simmer. Reduce heat to low and simmer sauce until it has reduced by 1/3, about 15 minutes. Stir remaining 1/2 cup cream into sauce and simmer until thickened again, 15 to 30 more minutes. Stir occasionally.
  3. 3. Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook chicken until lightly browned outside and no longer pink inside, 10 to 12 minutes.
  4. 4. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold cooked pasta and chicken into basil sauce. Sprinkle with 1 tablespoon Parmesan cheese.
Nutrition Facts
serving: 4 servings
calories: 807.8 kcal
carbohydrates: 46.7 g
protein: 29.3 g
saturated fat: 24.6 g
cholesterol: 170.9 mg
sodium: 125.7 mg
fiber: 2.7 g
sugar: 1 g