Campanelle with Chicken, Pesto, and Sun-Dried Tomatoes
Description
This campanelle pasta dish with chicken, sun-dried tomatoes, pesto, and cheese has a decadent cream sauce that's full of flavor.
Ingredients
•
3 (5 ounce) skinless, boneless chicken breast, cut into 1-inch pieces
•
1 cup buttermilk
•
1 tablespoon olive oil
•
1 teaspoon seasoned salt
•
1/2 medium onion, chopped
•
2 cloves garlic, minced
•
1 tablespoon butter
•
1 1/2 cups half-and-half
•
1/3 cup oil-packed sun-dried tomatoes, drained and sliced
•
1 tablespoon prepared pesto
•
8 ounces penne pasta, dry
•
3 tablespoons pine nuts
•
2 tablespoons crumbled feta cheese
•
1 tablespoon grated Parmesan cheese
Directions
1
Place chicken in a large glass or ceramic bowl and pour buttermilk over top. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
2
Drain buttermilk from the chicken.
3
Warm oil in a large skillet over medium-high heat. Add chicken and sprinkle seasoned salt over top; cook until browned on all sides, about 5 minutes. Remove chicken to a plate and set aside.
4
Reduce heat to medium and add onion, garlic, and butter; cook until soft, 3 to 4 minutes. Reduce heat to medium-low and add half-and-half, sun-dried tomatoes, and pesto. Keep uncovered and simmer, stirring frequently, until tomatoes are tender and sauce has thickened, about 10 minutes.
5
Meanwhile, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
6
Add pasta to the sauce in the skillet, along with chicken, pine nuts, feta cheese, and Parmesan cheese. Stir to coat with sauce and cook until heated through, about 3 more minutes.