Chicken in Pesto Cream Sauce over Broccolini

I wanted a simple cream based pasta dish; however, I didn’t want it to be too creamy (the wife doesn’t care for a thick cream sauce) so there is the one I came up with.

Needed:

1/2 lb of sliced chicken breast

3/4 cup of heavy whipping cream

1/2 cup chicken stock

1/2 tsp salt, cracked pepper, basil

2 minced cloves of garlic

8 oz cooked farfalle

A bunch of Broccolini

Let us get started

1 – In a large pan, over a medium heat, add your chicken stock and minced garlic. Bring to a slow simmer.

2 – Add chicken, salt, pepper and cook for roughly 6 to 8 minutes. Stir frequently.

3 – While the chicken in cooking, in a separate pan, add a half cup of water and your broccolini and cover. Steam until the broccolini is bright green. Remove from heat and drain.

4 – After the chicken reached the 6 yo 8 minute mark, add your heavy whipping cream and basil.  Raise heat to medium high, stir.  At this point we want the sauce to thicken slightly. When it is at your desired thickness you are done.

There you go.  Plate over your broccolini, add a bit of Parmesan cheese and you are good to go.