Trattoria Penne Chicken With Creamy Pesto Sauce

• Pesto:
• 5 cloves garlic
• 2 c fresh basil
• 1/2 t salt
• 1/2 c freshly grated parmesan cheese
• 1/2 c pine nuts
• 1/4 c olive oil
• Penne Chicken:
• 12 oz skinless boneless chicken breasts cut into strips
• 1/2 sweet red pepper cut into strips
• 1/2 medium onion cut into strips
• 1/4 c olive oil
• 1/4 c white wine
• 1/2 c heavy cream
• Salt
• Pepper
• Red pepper flakes
• Fresh parmesan
• 8 oz penne pasta

1. Pesto:
2. Pulse together first 5 ingredients until desired consistency.
3. Add olive oil slowly until incorporated
4. Set aside.
5. Make penne according to package instructions
6. While pasta is cooking, heat olive oil in saute pan. Add chicken, red pepper, and onion and saute until chicken is browned
7. Add white wine and simmer until liquid is reduced by half
8. Add 2 T pesto, whipping cream, salt, pepper, and red pepper flakes.
9. Simmer for several more minutes until heated through and slightly thickened
10. Drain pasta and toss with chicken mixture
11. Garnish with fresh parmesan

garlic, fresh basil, salt, freshly grated parmesan cheese, pine nuts, olive oil, chicken, chicken breasts, sweet red pepper, onion, olive oil, white wine, heavy cream, salt, pepper, red pepper, fresh parmesan, penne pasta

Taken from www.epicurious.com/recipes/member/views/trattoria-penne-chicken-with-creamy-pesto-sauce-53009451 (may not work)