Delish Pesto Pasta with Chicken Marsala
Delish Pesto Pasta with Chicken Marsala might be just the main course you are searching for. For $2.13 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 587 calories, 49g of protein, and 15g of fat each. This recipe from Taste of Home has 191 fans. A mixture of lemon peel, fresh parsley, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 92%, this dish is outstanding. Chicken Marsala with Pasta, Chicken Marsala Pasta, and Chicken Marsala Pasta - One Pan! - Rachel Cooks are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
3 garlic cloves, minced
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 cup 2% milk
2 tablespoons olive oil, divided
1 cup grated Parmesan cheese
4 cups uncooked penne pasta
1 envelope creamy pesto sauce mix
2 pounds boneless skinless chicken breasts, cut into thin strips, divided
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Directions Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan. Add garlic and lemon peel to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened. Drain pasta; add to chicken mixture and toss to combine. Sprinkle with herbs. Yield: 6 servings. Originally published as Delish Pesto Pasta with Chicken Marsala in Taste of HomeAugust/September 2012, p65 Print Add to Recipe Box Email a Friend
Step by step:
1. Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat.
2. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan.
3. Add garlic and lemon peel to the same pan; cook and stir for 30 seconds.
4. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix.
5. Add chicken; cook until sauce is slightly thickened.
6. Drain pasta; add to chicken mixture and toss to combine.
7. Sprinkle with herbs.
Nutrition Information:
covered percent of daily need
