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Delish Pesto Pasta with Chicken Marsala

My easy, go-to chicken and pasta recipe is ready and on the table in about a half an hour. It's a fabulous option for those busy weeknights. — Lorraine Stevenski, Land O' Lakes, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 4 cups uncooked penne pasta
  • 2 tablespoons olive oil, divided
  • 2 pounds boneless skinless chicken breasts, cut into thin strips, divided
  • 3 garlic cloves, minced
  • 2 teaspoons grated lemon zest
  • 1 cup Marsala wine
  • 2 tablespoons lemon juice
  • 1 cup grated Parmesan cheese
  • 1 cup 2% milk
  • 1 envelope creamy pesto sauce mix
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley

Directions

  • Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan.
  • Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened.
  • Drain pasta; add to chicken mixture and toss to combine.
  • Sprinkle with herbs.
Nutrition Facts
1-1/4 cups: 539 calories, 14g fat (4g saturated fat), 98mg cholesterol, 622mg sodium, 49g carbohydrate (8g sugars, 2g fiber), 43g protein.

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