I always plant basil in the summer to make homemade pesto. It is such a healthy and simply meal for those busy summer nights. This recipe adds cream and grilled chicken to the pesto for a nice twist. I like to make my own pesto but have found a good alternative at Costco and Sams Club. In the cheese section is fresh pesto that tastes just as good when you don't have time or just not enough basil to make your own. Enjoy!
Pesto Cream Chicken Pasta
Pesto:
1 1/2 cup fresh basil leaves
1/2 cup toasted pine nuts
1/4 cup parmesan cheese
1 cup extra virgin olive oil
salt and pepper to taste
1/4 cup parmesan cheese
1 cup extra virgin olive oil
salt and pepper to taste
Blender all those ingredients and set aside.
1 lb. pasta
1 lb. boneless, skinless chicken breast
1 pint heavy cream
1/2 cup chopped up sun-dried tomato (optional)
handful of toasted pine nuts
handful of fresh basil, chopped
Cook 1 lb. of your favorite pasta (I use mini penne). Grill 1 lb. chicken breast and cut into small pieces (I season mine with salt and lemon pepper when I grill it) and set aside. Add your pesto sauce to a small saucepan and then add 1 pint of heavy cream. Let it come to a boil and then simmer until it thickens up. Pour thickened sauce over your cooked pasta and stir in chicken, sun-dried tomatoes and pine nuts. Sprinkle with fresh basil leaves and serve.
1 pint heavy cream
1/2 cup chopped up sun-dried tomato (optional)
handful of toasted pine nuts
handful of fresh basil, chopped
Cook 1 lb. of your favorite pasta (I use mini penne). Grill 1 lb. chicken breast and cut into small pieces (I season mine with salt and lemon pepper when I grill it) and set aside. Add your pesto sauce to a small saucepan and then add 1 pint of heavy cream. Let it come to a boil and then simmer until it thickens up. Pour thickened sauce over your cooked pasta and stir in chicken, sun-dried tomatoes and pine nuts. Sprinkle with fresh basil leaves and serve.
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