Chicken Pesto Penne

We’re eagerly awaiting November 11th for oodles of reasons.

GamerMan is excited because Elder Scrolls V: Skyrim will be released.

GamerGirl is excited because it clocks us in at 364 days from the superfun GamerWedding!!!

Since there is literally nothing else on either of our respective brains except for that stuff up there, we’ve been eating a lot or re-runs. Yes… re-runs. They’re exactly what you’re thinking they are, too: food which we’ve eaten before, but when ingested a second time seems different, leading us to a magically nostalgic place where Butterfree and Pwnies dance together.

Well… maybe not that magical (we don’t have those kind of hookups here), but they’re certainly every bit as delicious as they were the first time around!

Chicken Pesto Penne

2 cups penne, dry

2 chicken breasts

1 tablespoon pesto

salt + pepper + herbs d’provence

olive oil

1 cup chicken broth

1/4 cup paramesean; freshly grated + some for garnish

Cook the penne to aldente (that’s like a minute or two LESS than it instructs you on the box) drain and set aside.

Meanwhile, heat olive oil (two rounds should do it) in a skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 3 minutes on each side. After flipping the chicken once, dash on some herbs d’provence. If you don’t like it, don’t use it. If you don’t have it, it’s not the end of the world – it just adds some depth to the final flavor. Flip the chicken once more, turn the heat to high and cook for an additional 2 minutes per side to get some of that carameley goodness going. Turn off the heat, remove the chicken from the skillet, and let it relax on the cutting board for a few minutes.

Return the skillet to the heat – this time to medium – if there’s any extra oil in the pan, tilt to the side and mop it up with a paper towel. Add the drained penne and chicken broth to the skillet, scraping up the caramelized goodies stuck to the bottom. Cover and simmer for 5 minutes.

Back at your cutting board, shred the chicken into bite-size pieces. Toss into the skillet, along with pesto and shredded parm. Toss/stir to distribute and return to a simmer for an additional 5 minutes. Plate, top with additional parm, and enjoy!


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