So this is my second chicken recipe from the blog plain chicken this week. Once again I was really disappointed in the flavor of the pasta, but the chicken once again was DIVINE!!!! But it really could be because I use skim milk and whole wheat pasta and I can’t believe it’s not butter. It probably really does curb the flavor and richness! I will definitely make this again, just doctor it up a little bit next time!!
Creamy Lemon-Pesto Chicken Pasta
3 boneless skinless chicken breasts cut into 1 inch slices
1 cup bottled lemon pepper marinade (I used Ken’s)
2 tsp dried basil
2 Tbsp butter
2 tsp minced garlic
2 Tbsp flour
1 cup milk
1 tsp lemon zest
1/3 cup pesto
12 oz of pasta
Combine lemon pepper marinade and dried basil. Pour over chicken and marinate in the refrigerator for at least 30 minutes. (I usually marinate the chicken overnight)
Cook chicken in skillet on stove.
While the chicken is grilling, cook pasta according to package directions; drain. Set pasta aside and keep warm.
Meanwhile, prepare the pesto sauce. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and lemon zest. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Add pesto and mix well. Stir in pasta.