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August 2018
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Lemon Chicken with Garlic Scape Pesto

This is a fun and easy meal I made with some garlic scape I pick up at the Kingsfield Farmers Market last weekend. See more about garlic scape here.

• 1 lb. chicken tenders
• Tsp or two of lemon zest
• 1 lemon’s juice
• ¼ cup (or as desired) sun dried tomatoes
• 2 or so cups of penne pasta (or favorite pasta)

For the pesto

• 10 garlic scape stalks
• Hand full of fresh basil
• Tsp. coarse salt
• Pepper to taste
• 1/3 cup pine nuts or walnuts (I left out since who I was cooking for has nut allergies)
• ½ cup extra virgin olive oil (give or take)
• ¼ cup grated Parmigiano-Reggiano cheese

Marinate chicken in lemon juice and zest for 15 minutes or so, pat dry and add salt and pepper to taste. Over medium heat cook chicken until done (no pink) I like a little browning on the outside too. Meanwhile cook pasta according to packaging. When chicken is done remove from pan sent aside. Deglaze pan with a ladle of pasta water, drain pasta, add to pan with 2 tbsp (or to taste) of pesto add chicken and sun dried tomatoes warm through (minute or two) and serve hot.

For the pesto:

Cut garlic scape into smaller pieces, inch or so. Place in food processer with salt and pepper, basil and nuts. Mix till fine consistency. Add cheese, and start food processer while drizzle in olive oil, blend until a pasty consistency. Pesto will keep of a week in the fridge or 3+ months in the freezer. When garlic scape is not in season add more basil and several garlic cloves.

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