Ingredients
Serves 4 people.
2 Chicken Breasts
7 oz. pesto
1 Knorr Veg. Bouillion Square
1 16 oz. Half and Half
Linguine
1 tbsp. Olive Oil
1 small yellow onion
1 clove garlic
Salt and Pepper
1/2 tbsp. Cornstarch
Preparation
Take your chicken and cut into 1/2" slices. Mince 1/2 small yellow onion and mince 1 garlic clove. Saute chicken, garlic, and onion in 1 tbsp. olive oil. In another pot, boil water for linguine w/ a dash of salt. Once browned, add half & half, veg.broth, and pesto simmer for 15 minutes. After pasta is cooked, rinse and set aside. Mix in 1/2 tbsp cornstarch w/ 1/4 tbsp lukewarm water stir in the sauce. Once to desired thickness, season w/pepper, pour over pasta and serve.
