Ingredients:
- For the chicken marinade:
- 4 small chicken breasts
- 1/2 bottle Lowry’s Garlic Herb Marinade
- 2 Tablespoons prepared pesto
For the skillet:
- 8oz penne pasta
- 2 teaspoons extra virgin olive oil
- 1/4 small onion, minced
- salt & pepper
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 8oz tomato sauce
- 1 cup evaporated skim milk
- 1 teaspoon flour
- 4 teaspoons prepared pesto
Directions:
- Combine marinade and pesto in a large Ziplock bag then add chicken breasts and squish to coat. Marinade in the refrigerator for at least 30 minutes, or up to 8 hours.
- Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.
- Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour and pesto. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.
