There seems to be a direct correlation between the comfort level of a food and the amount of heavy cream that it takes to make that dish. The creamier and heavier, the better! To me, just about every food can be labeled comfort food. Well, except for food from Chipotle – I’m definitely most uncomfortable after an attempt at polishing off one of their ridiculously ginormous burritos.
One of our favorite places to stop for a bite to eat between-errands on the weekends is La Madeleine. What’s not to love? Strawberries drowning in Romanov sauce, a display case of sweet pastries, a tended counter full of savory dishes baked in puff pastries, and our personal favorite: Chicken Pesto Pasta.
It’s rich, thick, and creamy – and very waist-line unfriendly. I decided to give La Madeleine’s Chicken Pesto Pasta a whirl at home and lighten the recipe up a bit. How was it? My husband gave it the “good enough for leftovers vote” – pretty darn good!
Creamy Chicken Pesto Pasta
Bowtime pasta and chicken tossed with a pesto cream sauce.
- 1 Tbsp olive oil
- 1 chicken breast, cut into slices
- 2 cloves garlic, finely chopped
- 1 Tbsp butter
- 1 1/2 tsp flour
- 1 1/2 cup milk
- 2 Tbsp pesto (purchased or homemade)
- 1/2 lb Farfalle, 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.
Yields: 2-3 servings
Estimated time: 30 minutes
I just discovered La Madeleine and it is so wonderful. I love their quiches and caesar salad. Since we don’t eat out often I had to start recreating them at home (I found a low-cal caeser dressing that tastes so good). I need to go back soon and try something else. I will have to try this recipe, I am all about delicious pasta dishes, especially when made with FF half and half instead of heavy cream!
It’s fun when we can re-create a restaurant meal, make it healthier and keep it tasty all at the same time… Well Done!
Lol, love your conclusion on cream and comfort. Thanks for including me in your blogroll!
OMG…I love Le Madeleine’s. I was in Dallas for 6 years working and came home 7 years ago..I still miss that place. Thanks for the memories!!
La Madeleine….Yum! I love going there. I recreated their Tomatoe Basil Soup (http://melecotte.blogspot.com/2007/01/la-madeleines-tomato-basil-soup.html) several months back, which was tasty. I can’t wait to try this! Thanks!
This looks delicious! I’m happy to hear you had success with the FF half and half, I am always a it weary of it.
I’ve heard much of this recipe from La Madeleine and I’m anxious to try this!
This looks amazing! I am going to have to give it a try (PS. This is Krashed from the Nest. Now that I know who’s blog this is I feel safe to post and drool over your foodie creations.)
This looks delicious, I’ve been craving a good creamy pasta!
I used to live in San Antonio for about 3-4 years back in 2000; About 2 years ago my daughter and I visited some friends in Washington D.C.; Where I saw a familiar restaurant! We didn’t and eat at that time; but I sure wish I could’ve had one last moment with my Bow-tie Chicken Pasta! I now have lived in Las Vegas for 3 1/2 Years; and NOTHING has compared to this delicious plate! I am 3 months pregnant and am still having cravings of this place! I am so glad I came across this recipe; I can try to duplicate, but nothing compares to the Original “La Madeleine” dishes; from Breakfast to desserts; this is one of my absolute favorite restaurants!! Thanks for the info:
My children love La Medeleine’s Chicken Pesto Pasta Salad. I have made your recipe several times and they love it and not to mention how much money we have saved so far. I usually double the pesto though. I didn’t think to look for this recipe before because I thought it would be difficult to make but it is super easy. Thanks!