Chicken in a Pesto Wine Sauce

Serves 2
2 tablespoons Carapelli Olive Oil
2 Purdue boneless skinless breast, cut into 1 inch cubes
1 tablespoon McCormick Garlic and Herb Seasoning
1 tablespoon Spice World Garlic
1/4 cup Greg Norman Chardonnay, plus a glass for the chef
1 tablespoon Daniele Pesto DiGenoa
1/2 cup Pet Heavy Cream
1/2 pound (two handfuls) Marifano Penne Rigate Pasta, cooked and drained
1/2 cup (or to taste) Kraft Shredded Parmesan Cheese

Heat a large skillet over med-high heat for one minute. Add the oil and swirl to coat pan. Add the chicken and seasoning, and sauté for two minutes. Add the garlic and wine, and simmer for one minute (or until wine has reduced by 2/3rds). Add the pesto, cream, and cooked pasta to pan. Simmer for two minutes, stirring constantly, until sauce thickens enough to coat the back of a spoon. Serve immediately, topped with the parmesan