Pangkarra Wholegrain Penne with creamy pesto sauce and chicken
- 1 packet of 375g Pangkarra Wholegrain Penne
- 1 boneless, skinless chicken breast
- 2 Tbsp butter
- 2 cloves garlic
- 1 cup milk
- 3 cream cheese
- 1/3 cup basil pesto
- 1/4 cup grated Parmesan
- freshly cracked pepper
- 1 pinch crushed red pepper
- 3 cup fresh spinach
- 1/4 cup sliced sun dried tomatoes
Cook pasta as per packet instructions.
In another pan, cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
Add the cooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet.
Once the pasta is tender and most of the sauce absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.
Serve at room temperature.