This recipe is one of the first I created and wrote myself. The inspiration of this dish came from a post on Pinterest a couple years ago. With the help of my dad and his great wisdom, we made this delicious dinner that doesn’t take long to make and is oh-so delicious.
Ingredients:
- 3 Chicken Breasts
- 3 Tbs Basil Pesto plus 1/2 Tbs
- 1 Tbs Olive Oil
- 1 Cup Cherry Tomatoes cut in half
- 8 oz Cream Cheese
- 1-2 Cups Chicken Broth
- Salt and Pepper to taste
- 3/4 Cup of Shredded Parmesan
- 1 Box of Linguine Noodles cooked and drained
Directions:
Butterfly chicken breasts and then cut them in half. Rub the 3 Tbs of basil pesto, salt, and pepper on the chicken. Heat a skillet on medium-high, you want your pan hot so you get a good sear on the chicken.
When skillet is hot enough, lay chicken breasts and cook for about 6 minutes on each side or until you cut the thickest piece and see that its cooked all the way through. Once chicken is done lay aside and start cooking your noodles.
While noodles are cooking, wash and cut cherry tomatoes in half and heat up a skillet with 1 tbs olive oil. When pan is hot lay tomatoes in and add salt and pepper, cook until you can smush the tomato easily with you spatula. Lay aside.
Don’t forget about your noodles! If noodles are done and al dente, drain your noodles and put them back in the empty pot.
Now start you sauce, put chicken broth and the cream cheese in a sauce pan on medium heat. When sauce is boiling and cream cheese is melted, whisk in your parmesan cheese and 1/2 tbs of pesto. If the sauce is too thick, add a little bit more chicken broth and if its too thin just cook a little longer. Turn down to a simmer or on low to keep it from cooling. Stir your tomatoes in your sauce and now taste to see what it needs, it may need more salt or pepper. If your chicken is cold, lay it in the sauce and cook for about 1 minute. Pour sauce over noodles and serve on platters. Enjoy!
