Bowtie pasta and chicken tossed with a pesto cream sauce at La Madeleine
CHICKEN PESTO PASTA
La Madeleine Restaurant Copycat Recipe
1 tablespoon olive oil
1 chicken breast, cut into slices
2 cloves garlic, finely chopped
1 tablespoon butter
1 1/2 teaspoons flour
1 1/2 cup milk
2 tablespoons pesto (purchased or homemade)
1/2 pound farfalle pasta, cooked and drained
1/4 cup tomatoes, for garnish
2 basil leaves, chopped, for garnish
Add oil to a saute pan and cook the chicken over medium heat until done. Remove chicken from the pan and set aside. Dump any accumulated liquids from the pan. Add butter, garlic, and flour, mixing until bubbly. Let the flour mixture cook 1 minute. Add milk and stir until combined.
Whisk in the pesto and bring to a boil, cooking until thickened. Add chicken and cooked farfalle to the pan and toss to coat well. Serve topped with tomatoes and chopped fresh basil.