Wednesday, November 9, 2011

Chicken and Pasta with Creamy Pesto Sauce

It's official! I am never buying pre-made pesto again. This is the first time I have ever made pesto, and it tastes sooo much better. Using fresh basil really comes through in this pasta and the pine nuts add a great crunch. I recommend topping this with a little parmesan cheese.




3 chicken breasts
1 pound short pasta
~2 c. fresh basil
3/4 c. pine nuts, divided
1 garlic clove
salt
pepper
1/2 c.extra virgin olive oil
1/2 c. cream
4 Tbsp. butter
1/2 c. grated parmesan cheese

1. Slice chicken into small pieces and place in a medium sauce pan with a little olive oil and a prinkle of salt and pepper. Cook the chicken and set aside.



2. Cook the pasta, drain and set aside.


3. In a small pan over medium heat, toast pine nuts until lightly brown. Set aside.


4. In a food processor, place the basil, 1/4 cup of the toasted pine nuts, the garlic clove, and a sprinkle of salt and pepper. Pulse until everything is finely chopped.


5. While the food processor is running, slowly stream in the olive oil until you have a smooth, creamy consistency.


6. In a small bowl, mix pesto and grated parmesan. Set aside.


7. In a large saucepan, over medium heat, heat up the heavy cream and butter until combined and heated.


8. Turn off the heat and stir in the pesto.



9. Stir in pasta, then chicken and the rest of the pine nuts.

Might also enjoy:
Pesto Swirl Bread
Salmon with
Browned Butter Sauce
Enchilada Stuffed Shells

2 comments:

  1. I don't like store-bought pesto anymore even. I love your addition of the butter and cream. This recipe is one of my features this week. Thanks for linking up at A Little Nosh!

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  2. I didn't get this made last week... so I'm doing it tonight! Can't wait to try it!!

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