Pesto Pollo Penne

2 cups dry penne
1 tablespoon butter
1 tablespoon olive oil
2 chicken breasts, cooked and shredded
1 clove garlic, sliced
1/2 cup heavy cream
2 tablespoons parmesan cheese
1/4 cup pesto
water
salt and pepper

1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts
2 garlic cloves, finely minced
1/4 cup Olive oil

1. To make pesto, gradually blend together basil, parmesan, pine nuts and garlic in a food processor, adding oil and scraping the sides down as necessary. Continue pulsing with the food processor as you add the remaining oil to form a thick, smooth paste. Alternatively, just use store bought.
2. Bring a pot of salted water to a boil and add penne noodles. Cook until al dente.
3. Meanwhile, melt butter and olive oil in a large skillet over medium heat and saute the garlic under tender.
4. Add the shredded chicken and coat it with the butter and oil.
5. Reduce the heat and add in the cream and pesto.
6. Stir in cooked pasta and about a tablespoon of pasta water into the pan.
7. Cover with parmesan and serve.

Makes 4 servings