Show Subscription Form




Chicken Pesto Penne Recipe
Chicken Pesto Penne Recipe photo by Taste of Home

Chicken Pesto Penne Recipe

Publisher Photo
“Served with a side dish of vegetables, this makes a filling meal for two,” writes Bill Hilbrich of Saint Cloud, Minnesota. “Sometimes I use cooked shrimp instead of chicken.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1 cup uncooked penne pasta
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons sour cream
  • 2 tablespoons prepared pesto
  • 1 cup cubed cooked chicken

Nutritional Facts

1-1/4 cups equals 392 calories, 17 g fat (6 g saturated fat), 81 mg cholesterol, 282 mg sodium, 28 g carbohydrate, 2 g fiber, 30 g protein.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat. Yield: 2 servings.
Originally published as Pesto Chicken Penne in Cooking for 2 Fall 2006, p41

Nutritional Facts

1-1/4 cups equals 392 calories, 17 g fat (6 g saturated fat), 81 mg cholesterol, 282 mg sodium, 28 g carbohydrate, 2 g fiber, 30 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Pesto Penne

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 10, 2013

I added veggies & used cream instead of sour cream. Quick tasty meal

MY REVIEW
Reviewed Aug. 3, 2011

This recipe was ok, but I like this recipe better from Campbell's, give it a try...

Creamy Pesto Chicken & Bow Ties

2 tablespoons butter

4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup pesto sauce

1/2 cup milk

3 cups bow tie pasta, cooked and drained

~Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

~Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.

MY REVIEW
Reviewed Apr. 26, 2010

This is one of my favorite "go to" recipes. I add a sprinkle of garlic powder and sometimes when I cook the chicken I add some onion. It is quick, inexpensive and good. I make my own pesto in the summer and freeze it in ice cube trays. Each cube is about 1 tablespoon. Freeze and pop out, put in good freezer bag and take out as needed. It comes out great.

MY REVIEW
Reviewed Jan. 10, 2010

Loved it! I had been wondering how to turn prepared pesto into more of a cream sauce and this was great. I doubled the recipe for my family of four, but next time I would try tripling the sauce for there to be a little extra to go around. I use the prepared pesto from Costco because I find it the best tasting and I also added some pine nuts on top and it was great!

MY REVIEW
Reviewed Nov. 16, 2008

This was very bland and definetely needs some veggies.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT