Tuesday, October 13, 2015

Pesto Chicken Pasta


Cut in half horizontally:

2 chicken breasts

Place on parchment paper along with:

2-3 garlic cloves

Fold the parchment paper over on top of the chicken and garlic, and pound with a rolling pin until 1 cm thin.

Heat in a frying pan:

1 T olive oil

Spread the smashed garlic evenly on the chicken breasts. Cook the breasts until done on each side. Set the pan aside. When cool, cut into manageable slices.

Pesto Sauce

Place in a blender and mix until smooth:

¼ C walnuts (lightly roasted)
10 fresh basil leaves
1 clove garlic
1½ T olive oil
1 t lemon juice
½ t salt
¼ C pan drippings

Cook according to package instructions:

300-500 gm noodles

Drain and rinse briefly.  

Place the noodles back in the pan, pour on the pesto sauce and mix until all the noodles are coated. Serve on plates and top with chicken, pepper, and basil leaves.

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