Pasta in a Pesto-Cream Sauce

Ok, this dish is NOT diet-friendly.  However it is SO delicious.  You'll think you are at a fine-dining restaurant.  Your family will wonder where you went to culinary school.  Oh, and did I mention it's fast and easy???

SIDE NOTE:  I was making this for 13 people, so it looks like tons.  However, the measurements included will serve 4-6.

2 lbs. chicken breasts
Balsamic Herb marinade (make your own or buy a bottled one)
1 12 oz box of fettuccine, linguine, or spaghetti noodles
1 8-oz tub of Buitoni prepared pesto (or make your own, but this brand tastes homemade)
1/2 c. white wine
1 c. cream
2 T. olive oil

Marinate chicken for 1 hour to overnight.  Cook pasta according to package directions.  In a large skillet, heat olive oil add about 1 T. prepared pesto to the olive oil.  Let cook until it's browned.  Add white wine to the pan.  Let reduce by half.

Slowly add cream to the wine in the pan.  Whisk well to incorporate.  Cook over medium-low heat until thickened (about 10-15 minutes).  Stir often. 

While the sauce cooks, heat a grill to medium heat.  Grill chicken over medium heat until cooked through (about 15 minutes).  Remove chicken from heat and let stand for 5 minutes. Add pesto to the cream sauce.  Whisk together well.   I forgot to get a picture of the sauce.  It should be thick enough to coat the back of a wooden spoon.  If it needs help thickening, add 1 T. cornstarch mixed with 2 T. cold water. 

Drain pasta, combine with sauce.  Slice chicken breasts.  Serve pasta with chicken on top. 

This is so yummy. It makes my mouth water just looking at it!!
NOTE:  To make a Balsamic Herb marinade, I took about 1/2 c. balsamic vinegar, 2 T. olive oil, 1/4 c. water, 1 T. basil, 1 T. oregano, 1 T. rosemary, salt and pepper.  Blend well in a blender or food processor.  If you are in a hurry for the marinade to penetrate, add 2 T. vodka to it and pre-slice the chicken into strips.