Friday, January 9, 2009

Chicken Pesto Pasta

We had this for supper last night with our small group from church.

Chicken Pesto Pasta

1/2c chopped sun-dried tomatoes
1 1/2c water
2 t garlic, minced
1 T olive oil
2 t cornstarch
3/4 c pesto
1/4 c toasted pinenuts
1/4 c chopped basil
1/4 c feta cheese
16 oz pasta
2 T parmesan cheese
3-4 frozen chicken breasts

Cook noodles.
Soak sun-dried tomatoes in water.
Cook chicken in oil and garlic until browned. Cut into bite size pieces.
Remove a couple tablespoons of the tomato soaked water and add it to the cornstarch and set aside.
Stir remaining tomato water, tomatoes, and pesto into the chicken. Heat through.
Mix in cornstarch water and cook until thickened.
Add drained noodles and toasted pinenuts.
Top with feta, parmesan, and basil.

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