Garlic Pesto Chicken

1/2 bottle Italian dressing

4 Tbsp pesto, divided

2 chicken breast halves or 4 bone-in pork chops

8 oz penne pasta

2 Tbsp olive oil

3 cloves garlic minced

1/2 cup chicken broth

8 oz tomato sauce

1 cup half-and-half

1-2 Tbsp flour as needed

How to Make It:

Step 1

Cut chicken into one-inch strips. Add to a gallon-size zip-top plastic bag. Whisk together 2 tablespoons pesto and dressing (or marinade) in bowl. Pour marinade mixture over chicken and make sure chicken is fully coated. Marinate overnight in refrigerator or freeze for several months.

Step 2

Boil water and start on noodles. Add chicken to skillet, heated over medium, and cook fully, 3-5 minutes on each side. The marinade will cook down.

Step 3

In a separate skillet, heat olive oil. Add minced garlic and cook 30 seconds. Mix in remaining 2 tablespoons pesto and and chicken broth. Simmer until mixture has reduced by half. Add tomato sauce and half-and-half. Simmer for 5 minutes. Toss with pasta and add 1-2 tablespoons flour if mixture needs to be thickened.

Step 4

Place chicken over pasta and serve.

I received this meal as a frozen meal from Jennifer Wright.