I found this recipe on the internet here: https://www.buzzfeed.com/alvinzhou/try-this-one-pan-garlic-chicken-pesto-pasta-dish-for-dinner?utm_term=.syJBmPXd2&sub=4177892_8169520#.ul5LDgxKZ. On this site I found the pesto recipe http://www.kalynskitchen.com/2010/08/recipe-for-basil-pesto-with-lemon-and.html. I have a ninja, so the pesto is superfine and hard to see in the picture, but it was so flavorful and yummy! Thanks Kalyn! he bread is just store bought at the bakery. I love the bakery!
I started the night before by making the pesto. I made a half recipe which produced about 1 C of pesto. Cram down enough basil to get 1 C of packed basil. Be sure the basil is clean by rinsing and dried (either in a salad spinner or with papertowels). Add that to your food processer, then add 2 good sized garlic cloves, then chop for a bit till it is all chopped up together. I don’t have one with a top you can drizzle through, but if you did, with the food processor running, add the 1/4 C olive oil. If you are like me, just add it in a couple sets running the processor in between. Now add 1/4 C pine nuts, 1/4 + 1/8 C parmesan cheese (grated fresh if possible), and 1/8 C lemon juice (love this because it keeps it bright and fresh in the fridge longer). Let that run in the processor for 1-2 minutes more. Season with salt and pepper if you want and store in a sealed container in the fridge. It will probably last about a week.
I started the night of by preheating the oven to 350 degrees and cooking the pasta. I cooked about 3 C of pene pasta in boiling salted water for about 8-10 minutes till it was al dente. Once done, I drained it and put it back in the pot to stay warm.
While the pasta was cooking, I started making the rest. Cut 2 chicken breasts into bite size squares, chop 2 large cloves of garlic, grate 1/2 C parmesan cheese, and cut about 3/4 C cherry tomatoes in half. Heat 1 tbsp. canola oil in a large skillet then add the chickem, garlic, 1/2 tbsp. salt, and 1/2 tbsp. pepper. Cook till chicken is browned. Add 3/4 C heavy cream, 1/2 C grated parmesan, and 1/4 C pesto. Stir it all together till well combined, then bring it to a boil, and reduce the sauce for about 5-7 minutes.
While that is reducing, put the bread on a baking sheet in the oven. Keep an eye on it as you don’t want it to burn and just want to warm it up.
Once the sauce is reduced, add the pasta and toss to coat (I actually added the sauce to the pasta since the pot was bigger and easier to toss in than the skillet). Pull the bread out of the oven and slice to prepare it for serving. If you like tomatoes, add them to the pasta mixture, if not, it can be served as a garnish like we did. Also add some sliced basil and extra cheese on top to garnish and make it pretty. Add a couple slices of bread and enjoy!