The decadent filling of German chocolate cake is transformed into a delectable pie in this recipe for German chocolate pie.
| Prep Time: | 40 mins |
| Cook Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups fresh basil
- 3 cloves garlic
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup pine nuts
- 1 medium ripe tomato, chopped
- ¼ cup olive oil
- ¼ cup chicken broth
- 1 cup white wine
- 2 tablespoons dried basil
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- 6 boneless, skinless chicken breasts, cut into strips
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 1 large onion, diced
- 1 tablespoon sugar
- ½ (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
- ⅓ cup pine nuts
- ½ cup white wine
- 1 cup heavy cream
- salt to taste
Instructions
- Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
- In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
- Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
- Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.
Nutrition Facts
| Calories | 943 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 6 g |
| Protein | 46 g |
| Saturated Fat | 15 g |
| Sodium | 221 mg |
| Sugars | 8 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
We liked the taste but the sauce was rather watery which is why I gave it four stars. I would like to find a way to make the sauce creamier.
Loved it just make sure you taste it . it does need salt. very good
exquisite, I loved it
I used jarred pesto and leftover cooked chicken. I know – the modifications are too great to be a fair rating. This was, however, a great combination of flavors. I can’t wait to do this recipe properly when I have more time.
The name says it all – this was phenomenal. Since a lot of reviews said they couldn’t fit everything in the same skillet, I cooked my pasta first, and then used my big pasta pot to cook up the rest. Not very healthy, but YUM.
Delicious! I added the mushrooms as suggested and added salt and pepper to taste.
Ever start a recipe and realize that you’re missing about HALF the ingredients? That’s okay! This recipe can handle substitutions beautifully. No basil? Cilantro was my second choice – weird I know, but it WORKED. Traded pine nuts for pecans. Yum. No parmesan, so I grated up gouda. The meal ended up with a nice round flavor. A good recipe like this can be reworked 600 different ways. I left out half the ingredients because I didn’t have the time and energy for the whole marinade. Poured the pesto into the partial marinade and it simmered down beautifully. SO TASTY.
this really is phenomenal!! I make it at least once a month!!
Amazing! Definitely will make again.
Big hit with my family! To speed things up, I used jarred pesto, and substituted fresh tomatoes for the sun dried, as they can be pretty strong. Family doesn’t like nuts in cooked food, so omitted the pine nuts. My chicken breasts were over a pound each, so I used about 1/2 lb. chicken per person. Used half & half instead of cream, since I had some on hand.12 oz. of pasta would have been plenty for six servings. But my sons devoured the leftovers the next day and raved. We’ll make this again!
Not a fan. Maybe I have a simple pallet but the wine was overpowering.
I’m still ‘taste-testing’ the next morning – really enjoyed this. I only used 400g chicken breast, didn’t add the extra pine nuts or parmesan, didn’t coat the pasta in oil, used Xylitol in place of sugar & Evaporated milk instead of cream & it was still really good. The calories I saved with these mods, I made up for in the accompanying wine 🙂 This is saved for future ref & will definitely make again.
Yummy!
I made this last night for a dinner party I had.. Came out really good except I used bottled pesto and added way more spices than this recipe called for like chili flakes, fresh and powdered garlic and some other seasonings in addition to the oregano and basil. Also added mushrooms and next time I’ll add some spinach too. It tasted a lot better the next day!
Excellent flavour!
My 10 year old son found this recipe with the dinner spinner!!! We like penne and pesto; but had no idea this was homemade pesto for this recipe. We don’t have a food processor so he just used our blender. This meal was so flavorful and DELISH!!! I highly recommend it. We forgot to put the Parmesan on top; but that’s okay!!!
I made this and it was wonderful!!! All the flavors complimented each other 😀 I would definately make this again.
This was a phenomenally addictive dish 🙂 Thank you for posting this fabulous recipe.
Absolutely delicious! Great for a get together used light cream, will use half and half next timed
Did the recipe to a T. Simply awesome loaded with flavor!!!
Didn’t have pine nuts (and they’re expensive) so we used pecans. Just as delicious!