Mixing pesto into an Alfredo sauce complements the pesto exceptionally well. I absolutely love pesto, so this is another way to enjoy it! I prefer to make my own pestos or to use a fresh pre-made variety (not from a jar). The flavors are a lot richer. This is an easy weeknight dinner that reheats relatively well for lunch at work the next day.
Ingredients:
Pasta for 3 people
8 ounces heavy cream
1/4 cup pesto
1/2 cup grated Sartori Parmesan
1/2 cup grated Sartori Montamore
1 clove garlic, minced
salt and pepper
1 cup chicken, cubed
1 red pepper, cubed
1/3 cup broccoli
1 tablespoon olive oil
Preparation:
1. Boil water and cook pasta according to package instructions.
2. In a sauce pan, heat cream. Add garlic and pesto. Let sauce simmer.
3. In a medium skillet, heat olive oil. Season chicken with salt and pepper.
4. Cook chicken cubes. Add pepper and broccoli.
5. Stir cheese into sauce, whisking to thicken.
6. Drain cooked pasta and add chicken, pepper, broccoli, and sauce. Serve warm.
Ingredients:
Pasta for 3 people
8 ounces heavy cream
1/4 cup pesto
1/2 cup grated Sartori Parmesan
1/2 cup grated Sartori Montamore
1 clove garlic, minced
salt and pepper
1 cup chicken, cubed
1 red pepper, cubed
1/3 cup broccoli
1 tablespoon olive oil
Preparation:
1. Boil water and cook pasta according to package instructions.
2. In a sauce pan, heat cream. Add garlic and pesto. Let sauce simmer.
3. In a medium skillet, heat olive oil. Season chicken with salt and pepper.
4. Cook chicken cubes. Add pepper and broccoli.
5. Stir cheese into sauce, whisking to thicken.
6. Drain cooked pasta and add chicken, pepper, broccoli, and sauce. Serve warm.