Search the Web

Book of the Month

Categories

December 2017
M T W T F S S
« Mar    
 123
45678910
11121314151617
18192021222324
25262728293031

Chicken with Angel Hair Pasta and Pesto Genovese

I have been attempting to perfect my pesto (Genovese) this experiment has resulted in an appreciation and the beauty of this traditional pesto.  As is I am finding that it is really hard to screw pesto up.  Hell, most of the time I don’t even measure my but still I get a wonderful result every time I make it.  This is the ratio that works best for me, feel free to tinker with it. The most important thing to remember with pesto is that it is simple and delicate so you want to use quality and fresh ingredients to make it great!

Pesto Genovese:

  • 2 cups fresh basil packed (younger the leaves the better)
  • 3 cloves of garlic
  • ¼ cup fresh parmesan cheese grated
  • ¼ cup pine nuts (European is best but Chinese are fine and cheaper)
  • ½ cup good quality olive oil (or more depending how creamy you want it)
  • 2 tsps. Coarse/kosher salt
  • ¼ red pepper flakes or 1 dry Thai chili pepper (very optional, sometimes I like a little heat)

 

pre-pesto

fresh and quality

Throw basil, garlic, pine nuts, salt and red pepper flakes into a food processer and pulse a few times, scrape down sides and turn on again, drizzle in about half of the olive oil, stop and scrape down the sides again, repeat.  If you like the consistency move on to the next step otherwise add a bit more olive oil and wiz up some more.

When the consistency is right add the parmesan cheese and pulse a few more times.

pesto

all whizzed up

Now there is a lot of fun stuff you can do with pesto, however this post is dedicate to the chicken pasta dish so I will continue on this line of thought.  You can make the pesto a few days ahead if you like and keep in the fridge or freeze for up to three months.

  • 2 boneless/skinless chicken breasts
  • 2-3 servings worth of dry angel hair pasta
  • Salt and pepper to taste
  • Parmesan cheese grated
  • ¾ – 1 cup fresh made pesto
  • 3 sun dried tomatoes diced

Add salt and pepper to the chicken and pan fry with a little oil on medium high heat until cooked through.  Let rest for 10 minutes, slice thinly on the bias.  (Alternatively you could grill the chicken)

Chicken

chicky chicky

Meanwhile, cook dry pasta (angel hair or favorite style) according to box directions.

In the same pan you cooked the chicken, add two ladles full of the pasta water to deglaze the pan, drain the pasta, reduce heat to medium and add pesto to pan and stir a little to loosen up, then add pasta, sun dried tomatoes and chicken, mix well and warm through.  Garnish with a few small basil leaves, and some extra Parmesan cheese.

Chicken pasta pesto

3 comments to Chicken with Angel Hair Pasta and Pesto Genovese

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

Solve : *
27 − 11 =