Ingredients

• 2/3 cup drained sun dried tomatoes
• 2 teaspoons balsamic vinegar
• 8 garlic cloves, minced and divided
• 2/3 cup fresh basil leaves
• 2/3 cup extra virgin olive oil
• 2 tablespoons pecans
• 1 onion, chopped
• 2 pounds (908g.) skinless chicken breasts, cut in pieces
• 4 tablespoons butter
• 16 oz.(454g.) angel hair pasta
• Salt to taste

How to make Sun Dried Tomato Pesto Chicken Pasta directions

• 1

  Combine 4 cloves of garlic, basil, tomatoes, pecans, vinegar, and olive oil in a blender and puree until smooth. Transfer the mixture to a bowl and season with salt and pepper. Cover the mixture and set aside.

• 2

  In a skillet, melt butter over medium heat. Add onion and the remaining garlic. Cook until the onion softens. Add chicken to the mixture and cook it until the chicken is tender and has a golden brown color.

• 3

  Boil salted water, add pasta, and cook the pasta until it becomes tender. Drain the pasta.

• 4

  Serve with chicken and pesto.