Floating Olive Branch
Creamy Red Pesto Pasta with Lemon Parmesan Chicken


2 boneless skinless chicken breasts 

1 tablespoon Sicilian Lemon White Balsamic 

1 tablespoon Parmesan Seasoning Blend 

1/2 teaspoon Fleur de Sel 

2 tablespoons Garlic Infused Olive Oil, divided

1 (1.1lb) package Benedetto Cavalieri Casarecci

4 oz I Sapori Red Pesto 

1/2 cup heavy cream 

2/3 cup fresh or frozen peas 

2-4 tablespoons grated parmesan 

Lemon zest and basil leaves for garnish (optional) 


Place the chicken breasts in a sealable container or a resealable plastic bag and season them with Sicilian Lemon White Balsamic, parmesan seasoning, salt, and one tablespoon of olive oil. Seal the container or bag and refrigerate for 30 minutes.

Cook the pasta noodles according to the instructions on the packaging, then drain and rinse them.

After the chicken has marinated, heat the remaining one tablespoon of Garlic Infused Olive Oil in a large skillet over medium-high heat. Once it's hot, add the chicken and sear it until it's cooked through, approximately 3-4 minutes per side. Remove the chicken from the skillet and set it aside.

In the same skillet, add the pesto and cream, whisking to combine them with any pan drippings. Bring the mixture to a simmer, then add the peas and the cooked pasta. Toss everything together to combine.

Divide the pasta and chicken between plates and garnish with parmesan, lemon zest, and basil before serving. Enjoy!