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GRILLED CHICKEN AND PESTO CREAM PASTA

Ingredients:

1 (250 grams) pack spaghetti, cooked according to package directions
4 pc MAGNOLIA CHICKEN STATION BREAST FILLETS
1 cup store bought barbecue marinade
2 tbsp dried rosemary
1 tsp pepper
1 cup olive oil

Sauce

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 cup finely chopped white onions
1 cup chicken stock
1 (250 mL) cup MAGNOLIA ALL-PURPOSE CREAM
1 cup store bought pesto
1/4 tsp iodized fine salt
1/8 tsp pepper to taste

Procedure:

  1. Place chicken breasts in a resealable bag with barbecue marinade, rosemary, pepper and oil. Seal bag and marinate chicken for at least 30 minutes in the refrigerator.
  2. To make the sauce, melt butter in a pan over medium heat then sauté onions. Add chicken stock and bring to a boil. Lower heat to simmer then add cream and pesto. Continue simmering until slightly thickened. Season with salt and pepper. Add cooked pasta and toss well with the sauce. Keep warm.
  3. Grill chicken breasts for 2-3 minutes per side then rest for 5 minutes before slicing into serving portions.
  4. Place pasta in a large serving platter then top with sliced grilled chicken.
Makes 3 to 4 servings.
*substitute: iodized fine salt
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