“This pesto cream sauce can have chicken added to it for a heartier meal or be made as is and is great served at a potluck or bbq cold or warm. Warm is best though. It would be awesome served with grilled chicken or vegetables. Omit the chicken and use vegetable broth paste to make this vegetarian.”
1 tablespoonextra virgin olive oil
1 garlic clove
1 -2 chicken breast (optional)
1 cup prepared pesto sauce
3 cupsheavy whipping cream
3 teaspoonschicken or 3teaspoons vegetable broth paste such as better than bouillon
Fill your pasta pot (pan A) with water according to box instructions, salt your water and put it on to boil.
Dice the onion and mince the garlic.
In a separate pan (pan B), saute onion until soft and translucent but not browned.
Add garlic to pan B and stir to mix.
Add chicken to pan B and stir until cooked if using.
Add pasta to pasta pot (pan A) when it boils.
Add pesto and cream to pan B.
Add bouillon to pan B.
Simmer sauce in pan B until pasta is ready.
When pasta is cooked al dente, drain pasta in a colander andd add it to pan B. Stir and simmer for a few minutes.
Taste to see if it needs more salt or bouillon.
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