½ pound boneless chicken, cut into bite size pieces
Squeeze of lemon juice
5 leaves of fresh basil, cut into a chiffonade
½ teaspoon of crushed red pepper
½ teaspoon of garlic powder
Kosher salt, to taste
4 ounces of Classico® Traditional Basil Pesto
¼ pound of penne pasta, cooked al dente and pasta water reserved
Heat olive oil and butter in a nonstick pan over low heat. Add bay leaf and garlic to the sauté pan; cook until garlic is fragrant. Then add chicken to pan, followed by a squeeze of lemon juice, a chiffonade of basil, and a sprinkle of salt; cook until chicken is golden over medium low heat. Flip chicken over and season with crushed red pepper, garlic powder, and salt to taste; heat through for a couple of minutes. Add pesto, pasta, and 3 tablespoons of pasta water to the pan (or as needed to reach desired consistency). Heat for another 5 minutes or so until chicken is cooked well.
Discard bay leaf and transfer pasta to a serving plate. Garnish with fresh lemon slices and sprigs of basil. Serve warm.
Core and chop the apples; sprinkle with lemon juice to prevent browning. Cut the mango chunks into smaller pieces, if desired. In a large bowl, add the apples, mango, and crushed pineapple, followed by vanilla ice cream and cool whip; mix together. Fold in the raisins and miniature marshmallows. Chill in the refrigerator for at least 30 minutes. Serve with fresh mint as a garnish.