If you haven’t noticed from some of my posts, I just love anything Italian. Thank goodness for the fairly wide variety of GF pastas out there that make enjoying Italian food pretty easy for this GF easter!
Now, imagine this: lemon juice, basil, and garlic marinated chicken laid on top of a bed of penne pasta covered with a creamy yet light tomato sauce. Drooling yet? Well, fear not because in about 45 minutes you could have this too!
- 1/2 Cup water
- 2 Tbs olive oil
- 1 tsp white vinegar
- Juice from 1 lemon
- 2 cloves of garlic, sliced very thin
- 2 Tbs pesto
- Pinch of red pepper flakes
- 4 thin sliced chicken breasts
Make several slits in each chicken breasts. Place chicken into Ziploc bag along with marinade ingredients. Close the bag and shake to make sure ingredients are combined and chicken is covered. Refrigerate for 4-6 hours.
- (GF) penne pasta
- 1/2 Cup low-sodium chicken broth
- 2 Tbs pesto
- Pinch of garlic powder
- 1 Cup tomato sauce (I used Classico Caramelized Onion and Roasted Garlic)
- 1 Cup fat-free half-and-half
Boil water for pasta, cook until al dente. While pasta is cooking, pour entire bag (chicken and marinade both) into skillet and cook until chicken is done and marinade has reduced. In a separate pan, add chicken broth, pesto, and garlic powder and cook until reduced by about half. Add tomato sauce and half-and-half and simmer for about 5 minutes. When chicken is cooked through, transfer to plate and cover with foil to keep warm. Pour any remaining marinade into tomato sauce and combine.
Drain pasta and toss with tomato sauce until covered.
To serve, place chicken on top of pasta and top with a little parmesan or mozzarella cheese (or both!).
This would be great paired with a baby spinach or caesar salad…maybe next time! Enjoy!