1 lb. penne pasta, cooked according to package (be sure to salt your water)
1 jar of Sundried Tomatoes, drained
3 lbs. Chicken: season and bake at 425 degrees for 20 mins
- 2 T. salt
- 1 T. pepper
- 2 t. smoked paprika
- 2 t. crushed red pepper flakes
- 1-2 t. cayenne pepper (to your taste)
- 2 t. garlic powder
- 1 t. onion powder
Creamy Pesto Sauce is made of a combo of my alfredo sauce and homemade pesto. Make the alfredo sauce and pesto separately. Add spoonfuls of pesto to the finished alfredo sauce until it is to your liking. You should have some pesto left to enjoy separately.
For the alfredo:
- 1 sticks of butter
- 2 cups heavy cream
- 2 T. chopped fresh sage
- 1 c. grated parmesan cheese
- 1 t. salt
- 1/2 t. pepper
- 1 T. dried parsley
- 1/4 c. brown sugar
- Melt the butter in a large skillet on medium heat. Continue to cook the butter until it browns (5-8 minutes).
- Add the cream and sage and bring to a simmer.
- Add the parmesan, salt, pepper, and parsley. Simmer until the cheese is melted.
Homemade Pesto
(again this is a very "dump" recipe when I make it and I probably double this every time)
- 3 c. fresh basil leaves
- 1 1/2 c nut of choice (pine, pecan, walnut)
- 4 cloves garlic
- 1/2 c shredded parm
- 1/4 c olive oil
- 1/2 t salt
- 1/4 t pepper
Put it all in a food processor and let it rip until smooth
To serve: Build a bowl with pasta, chicken, sauce and sun-dried tomatoes.