Pesto Cream Sauce

• 1 lb pasta
• 1 tablespoon extra virgin olive oil
• 1 onion
• 1 garlic clove
• 1 -2 chicken breast (optional)
• 1 cup prepared pesto sauce
• 3 cups heavy whipping cream
• 3 teaspoons chicken or 3 teaspoons vegetable broth paste such as better than bouillon

1. Fill your pasta pot (pan A) with water according to box instructions, salt your water and put it on to boil.
2. Dice the onion and mince the garlic.
3. In a separate pan (pan B), saute onion until soft and translucent but not browned.
4. Add garlic to pan B and stir to mix.
5. Add chicken to pan B and stir until cooked if using.
6. Add pasta to pasta pot (pan A) when it boils.
7. Add pesto and cream to pan B.
8. Add bouillon to pan B.
9. Simmer sauce in pan B until pasta is ready.
10. When pasta is cooked al dente, drain pasta in a colander andd add it to pan B. Stir and simmer for a few minutes.
11. Taste to see if it needs more salt or bouillon.

pasta, extra virgin olive oil, onion, garlic, chicken, pesto sauce, heavy whipping cream, chicken

Taken from www.food.com/recipe/pesto-cream-sauce-538653 (may not work)