Creamy Chicken Pesto Pasta
1/2 pound penne pasta
1 tablespoon olive oil
2 Harvest Haven garlic cloves, minced
1 teaspoon Italian seasoning
1 pound Harvest Haven boneless skinless chicken breast cut into bite-sized chunks
Salt and pepper to taste
2 tablespoons butter
3 tablespoons flour
1 cup Harvest Haven chicken bone broth
1 cup half and half or all milk/cream
1/2 cup freshly grated Parmesan
1 cup freshly shredded Mozzarella
1/2 cup Harvest Haven cilantro pesto or more, to taste
Boil pasta to al dente according to package instructions. Drain and set aside.
Heat a large skillet over medium heat and add olive oil, then add minced garlic, Italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken until brown on all sides. Transfer chicken to a plate.
Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.
Whisk in chicken broth and half & half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.
Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat.