Daybreak 7/16/09: Chef Yancy's Chicken with a Pesto Cream Sauce



2 cups chicken cubed in 1/2 inch pieces
2 tablespoons olive oil
salt, pepper to taste
1/4 cup pimentos
2 tablespoons pesto
1 cup heavy cream
6 cups penne pasta cooked
1 cup Parmesan

2 cups loosely packed, fresh basil leaves
1/2 cup light olive oil
2 tablespoons pine nuts, almonds, sunflower seeds or nut of your choice
4 large garlic cloves, minced
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese
3 tablespoons unsalted butter (softened)


Saute chicken in olive oil, add seasonings, pasta and pimentos. Add pesto and heavy cream cook for approximately 2-3 minutes. Serve topped with Parmesan cheese and enjoy!

Put basil, olive oil, pine nuts, or nuts of your choice, garlic, and salt, in a blender or food processor. Blend or process until smooth. Transfer to a bowl and stir in Parmesan and butter.
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