8 ounces Italian dressing
4 tablespoons pesto, divided
2 boneless chicken breast halves
8 ounces penne pasta (1/2 box)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chicken broth
8 ounces tomato sauce
1 cup half-and-half
1-2 tablespoons flour, as needed
Step 1: Cut chicken into one-inch strips. Add to a gallon-size zip-top plastic bag.
Step 2: Whisk together 2 tablespoons pesto and dressing (or marinade) in bowl. Pour marinade mixture over chicken and make sure chicken is fully coated. Marinate overnight in refrigerator.
Step 3: Boil water and start on noodles.
Step 4: Add chicken to skillet, heated over medium, and cook fully, 3-5 minutes on each side. The marinade will cook down.
Step 5: In a separate skillet, heat olive oil. Add minced garlic and cook 30 seconds. Mix in remaining 2 tablespoons pesto and and chicken broth.
Step 6: Simmer until mixture has reduced by half. Add tomato sauce and half-and-half. Simmer for 5 minutes.
Step 7: Toss with pasta and add 1-2 tablespoons flour if mixture needs to be thickened. Place chicken over pasta and serve.