3largeboneless skinless chicken breast cut into bite-sized pieces
Pesto Sauce
3Tablespoonsbutter
1Tablespoonminced garlic
1/4cupall purpose flour
1 1/4cupschicken broth
1cuphalf and half cream
1/4cupfreshly grated Romano cheese
½cupbasil pestomore to taste if desired
fresh torn basil leaves for garnish
Instructions
Prepare the pasta to al dente according to package instructions. Drain and set aside.
Season the chicken breast with the Italian seasoning and salt and pepper as desired.
Heat a large capacity deep sided skillet over medium heat and olive oil, then add the seasoned chicken breast. Cook until chicken is no longer pink, browning all sides. Transfer the chicken to a plate.
Return the skillet to the stove over medium heat and melt the butter. Add in the garlic and saute until browned and fragrant. Sprinkle the flour over top and stir, cooking until the flour is golden and smells nutty, about 2-3 minutes.
Slowly pour in the chicken broth, scraping the bottom of the pan to deglaze and whisking into the broth.
Add the half & half and bring to a low simmer over medium heat. Stir in the cheese and pesto, stirring and cooking until slightly thickened.
Add in the cooked pasta and chicken and stir until everything is covered in the sauce.
Remove from the heat and plate, garnish with fresh chopped basil.