Every night, Ryan and I go through the same ritual. I ask him: “what do you want for dinner?” I ask so that I can provide him with a chance to tell me what he wants, but he always answers me with one of the following: 1.) “whatever you want”, 2.) ”lets go to the pub”, or 3.) “tacos”.
Tonight, he said: “Pesto Chicken with Alfredo and a Salad”.
First of all, I was shocked that he answered, and second of all, I was stoked at how easy it was. I had leftover homemade pesto and chicken, and I had the alfredo ingredients + 35 minutes and bam! Dinner was served.
Ingredients
Pesto Chicken
- 4 boneless skinless chicken breasts
- Pesto
Alfredo Sauce
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- I clove of garlic, chopped
- 2 cups milk – 2% is ideal
- 6 ounces grated parmigiano-reggiano cheese
- 1/8 teaspoon ground black pepper
Recipe inspired by Allrecipes.com
Directions
Chicken
- Preheat oven to 375F
- Marinate the Chicken with the pesto and place in oven and bake for 35 minutes.
Alfredo
- Meanwhile, melt butter in a medium, non-stick saucepan over medium heat and add garlic once melted.
- Add cream cheese and stirring mix with wire whisk until smooth.
- Add milk, a little at a time, whisking to smooth out lumps.
- Stir in Parmesan and pepper.
- Remove from heat when sauce reaches desired consistency.
- Sauce will thicken rapidly, thin with milk if cooked too long.
- Toss with hot pasta to serve and once chicken is done, slice and add on top.
