Delish Pesto Pasta With Chicken Marsala

• 4 cups uncooked penne pasta
• 2 tablespoons olive oil, divided
• 2 pounds boneless skinless chicken breasts, cut into thin strips, divided
• 3 garlic cloves, minced
• 2 teaspoons grated lemon zest
• 1 cup Marsala wine
• 2 tablespoons lemon juice
• 1 cup grated Parmesan cheese
• 1 cup 2% milk
• 1 envelope creamy pesto sauce mix
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh parsley

1. Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan.
2. Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened.
3. Drain pasta; add to chicken mixture and toss to combine.
4. Sprinkle with herbs.

penne pasta, olive oil, chicken breasts, garlic, lemon zest, marsala wine, lemon juice, parmesan cheese, milk, pesto sauce, fresh basil, parsley

Taken from www.tasteofhome.com/recipes/delish-pesto-pasta-with-chicken-marsala/ (may not work)