There seems to be a direct correlation between the comfort level of a food and the amount of heavy cream that it takes to make that dish. The creamier and heavier, the better! To me, just about every food can be labeled comfort food. Well, except for food from Chipotle – I’m definitely most uncomfortable after an attempt at polishing off one of their ridiculously ginormous burritos.
One of our favorite places to stop for a bite to eat between-errands on the weekends is La Madeleine. What’s not to love? Strawberries drowning in Romanov sauce, a display case of sweet pastries, a tended counter full of savory dishes baked in puff pastries, and our personal favorite: Chicken Pesto Pasta.
It’s rich, thick, and creamy – and very waist-line unfriendly. I decided to give La Madeleine’s Chicken Pesto Pasta a whirl at home and lighten the recipe up a bit. How was it? My husband gave it the “good enough for leftovers vote” – pretty darn good!
Creamy Chicken Pesto Pasta
Bowtime pasta and chicken tossed with a pesto cream sauce.
- 1 Tbsp olive oil
- 1 chicken breast, cut into slices
- 2 cloves garlic, finely chopped
- 1 Tbsp butter
- 1 1/2 tsp flour
- 1 1/2 cup milk
- 2 Tbsp pesto (purchased or homemade)
- 1/2 lb Farfalle, cooked and drained
- 1/4 cup tomatoes, for garnish
- 2 basil leaves, chopped, for garnish
- Add oil to a saute pan and cook the chicken over medium heat until done.
- Remove chicken from the pan and set aside. Dump any accumulated liquids from the pan.
- Add butter, garlic, and flour, mixing until bubbly. Let the flour mixture cook 1 minute.
- Add milk and stir until combined.
- Whisk in the pesto and bring to a boil, cooking until thickened.
- Add chicken and cooked farfalle to the pan and toss to coat well.
- Serve topped with tomatoes and chopped fresh basil.
Yields: 2-3 servings
Estimated time: 30 minutes