Ingredients
4 cups uncooked penne pasta2 tablespoons olive oil, divided2 pounds boneless skinless chicken breasts, cut into thin strips, divided3 garlic cloves, minced2 teaspoons grated lemon zest1 cup Marsala wine2 tablespoons lemon juice1 cup grated Parmesan cheese1 cup 2% milk1 envelope creamy pesto sauce mix1 tablespoon minced fresh basil1 tablespoon minced fresh parsley
Preparation
Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan.
Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened.
Drain pasta; add to chicken mixture and toss to combine.
Sprinkle with herbs.
