One day I was perusing Pinterest as usual when I came across this recipe from the Southern Girl Cooking blog. It looked good and I had most of the ingredients (recipes are a guideline). So I made it with some changes including more garlic (we love garlic) and fat free Greek yogurt. I love Greek yogurt too! The fridge usually has a large container of it not just to eat with fruit but to cook with. I even make biscuits with the stuff. So here is where I found the original recipe: http://cdargis.tumblr.com/post/18818836004/garlic-pesto-chicken-with-tomato-cream-penne and here is my recipe. I should note that the chicken should marinate overnight in the garlic pesto mixture but I have made it after marinating for a couple of hours and it was still good.
1/2 bottle of Lawry’s Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts cut into bite size chunks
Marinate overnight or whatever in the fridge. Then cook in a skillet with 2 tablespoons chicken stock granules (or more if you like) until done. I occasionally add a little water if it looks to thick. Use your best judgement. This makes the base for your cream sauce which should end up thick enough to coat the pasta good.
8 ounces of Penne pasta (could be whole wheat or plain) Cooked in a large pot and drained. I then put the pasta back in the large pot after I combine the sauce ingredients in it to mix everything together.
Chicken with base sauce
8 ounces or so of Greek Yogurt (6 works too)
3 or more cloves of garlic minced
2 spoonfuls or more of pesto
1 can tomato paste
Black pepper to taste
My picky kid eats this. Who knew? Pesto? I thought she was going to hate it but she doesn’t complain. Serve it with garlic bread and a caprice salad. Or whatever you have. Sometimes we have plain old bread toasted with butter and garlic salt old school style.