1 container refrigerator Pesto
1 cup sun-dreid tomatoes, oil-packed, chopped
1/2 cup heavy cream
2 chicken breasts
1 pounds penna pasta, cooked and drained
Pine Nuts, toasted
Parmesen Cheese, Shredded
Boil Chicken in Large Pot of Water for approximately ten minutes, cook in fridge, then tear into bite size pieces.
In large skillet heat pest, stirring constantly. Add heavy cream. Add tomatoes and chicken. Toss in pasta. Pour in serving platter and sprinkle with pine nuts and parmesen cheese.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment