Garlic Pesto Chicken with Tomato Cream Penne

Chicken:

-1 bottle garlic and herb marinade

-8 tablespoons pesto

-4 boneless and skinless chicken breast (cut into 1-2 inch strips)

-16 ounces penne pasta

-2 tablespoons olive oil

-6 garlic cloves (minced)

-1 cup chicken broth

-16 ounces tomato sauce

-2 cups half and half

Now that you have all the ingredients you'll need, allow 24 hours before the start of your meal to properly marinate the chicken. Allowing this time, will give your meal a stronger taste.

Preparation:

-Place chicken, 4 tablespoons of pesto, and 1 bottle of garlic herb marinade in a gallon size bag.

-Shake and mix ingredients together.

-Marinate up to 24 hours.

After the chicken has had time to marinate, you are now ready to start cooking your meal.

Cooking:

-In a sauce pan, bring water to a boil, and cook pasta as directed on package.

In a skillet, pour the gallon bag of marinated chicken and contents, and remove from skillet when fully cooked.

-In the now empty skillet, heat 2 tablespoons of olive oil and cook the minced garlic for about 30 seconds to a minute. Add 4 tablespoons of pesto and 1 cup of chicken broth and let cook down by simmering. This usually takes just a few minutes. Pour in the 2 cups of half and half and 16 ounces of tomato sauce and let simmer for about 5 minutes. Stir in the chicken with its sauce and drained noodles.