Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Recipe View 10 mins Prepare the Pesto: In a food processor, combine fresh basil, garlic, Parmesan cheese, pine nuts, and chopped tomato. Gradually drizzle in 1/4 cup olive oil while pulsing until the mixture forms a smooth, creamy pesto. (Prep time: 10 minutes)

Recipe View 25 mins Marinate the Chicken: In a bowl, whisk together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Add the chicken strips and ensure they are well coated in the marinade. (Prep time: 5 minutes, Marinating time: 20 minutes)

Recipe View 8 mins Cook the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook until al dente, about 8 minutes. Drain the pasta and rinse under cold water to stop the cooking process. Toss with 2 tablespoons of olive oil to prevent sticking. (Cook time: 8 minutes)

Recipe View 8 mins Sauté the Aromatics: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sprinkle with sugar. Cook until the onions are softened and translucent, about 5 minutes. Stir in the drained and sliced sun-dried tomatoes and toasted pine nuts, cooking for another 3 minutes until fragrant. (Cook time: 8 minutes)

Recipe View 8 mins Cook the Chicken: Add the marinated chicken to the skillet with the aromatics. Pour in 1/2 cup of white wine. Simmer the chicken, stirring occasionally, until it is cooked through and no longer pink, about 8 minutes. (Cook time: 8 minutes)

Recipe View 5 mins Combine and Finish: Add the cooked pasta and pesto to the skillet with the chicken and vegetables. Stir in the heavy cream. Cook until the sauce has thickened and evenly coats the pasta, about 5 minutes. (Cook time: 5 minutes)

Recipe View 2 mins Season and Serve: Taste and adjust seasoning with salt and freshly ground black pepper to your preference. Serve immediately, garnished with freshly grated Parmesan cheese and a sprinkle of toasted pine nuts, if desired. (Prep time: 2 minutes)