We ate so much amazing food on our retreat! I made one of my favorite pasta dishes on Friday night, chicken pesto alfredo with cherry tomatoes. (sorry for the old instagram picture!)
Chicken Pesto Alfredo with Cherry Tomatoes (serves about 4-6)
1 box bowtie pasta
pinch of salt
1 pint cherry tomatoes
2 large chicken breasts
1 tbsp Olive Oil
1/2 tsp Italian seasoning
Garlic salt & pepper to taste
1/4 c. butter
1 c. heavy cream
1 garlic clove, minced
1/2 c. pesto
1 1/2 c. grated parmesan cheese
Chop cherry tomatoes in half. Set aside.
Boil water and salt in a large saucepan. Add pasta, cook until done, and strain. You can cook the chicken and sauce while the pasta is cooking.
Cook the chicken:
Heat a few teaspoons of olive oil in a skillet, dice the chicken breasts, add chicken to pan. Sprinkle with italian seasoning, garlic salt and pepper. Cook chicken until done while you make the sauce and cook the pasta.
Melt butter in a medium saucepan on medium low heat. Add cream and simmer for about 5 minutes. Add garlic, pesto, and parmesan cheese and stir constantly until cheese melts and sauce is slightly thickened.
When everything is done, add cherry tomatoes and chicken to pasta. Pour sauce over the top of the pasta mixture and stir to coat.
Serve with shredded parmesan cheese and fresh parsley (optional).