2boneless skinless chicken breastscut into 1/2" cubes (about ¾ lb)
1teaspoonminced garlic
½teaspoonsalt
⅛teaspoonblack pepper
1 ½cupslow sodium chicken broth
1 ½cupslow fat milk(or whole)
⅓cupbasil pesto
3cupspenne pasta(about 300 grams)
½cupheavy cream(optional)
1teaspooncorn starch(optional)
½cupParmesan cheese
Instructions
In a large pan over medium high heat, heat oil on medium high heat until hot. Add the chicken, and cook until the chicken is just cooked on the outside, about 3-4 minutes. (If you prefer, you can cook longer until browned)
Add the garlic, salt and pepper and cook 1 minute.
Stir in the broth, milk, pesto and pasta. Bring to a simmer over medium-high heat, then reduce to medium, and cook, stirring often. Cover with a lid once most of the liquid has been absorbed and continue cooking until pasta is al dente or desired tenderness, about 10 minutes total.
If desired, whisk together the cream and corn starch (optional, but makes for a creamier sauce). Stir into pasta and cook until thickened slightly, 1-2 minutes. Stir in Parmesan cheese and serve.
Video
Notes
*This is an easy recipe to halve if you want smaller portions -- simply hover over the serving number and toggle to adjust.