[recipe servings=”8″ time=”30mins” difficulty=”Intermediate” description=”In honor of St. Patrick’s Day, we are going to go green! so i made Chicken Pesto Pasta. Pesto is an Italian sauce mainly made out of Basil, Pine Nut, Olive Oil and Parmesan Cheese. I find Pesto to be a pretty flexible sauce that can be combined into many different types of dishes so feel free to experiment. You can find them pre-made in the stores however today we will make it fresh from scratch. It’s a very simple and quick dish that can be accomplished by any skill level and i definitely recommend everyone to try making it at home.”]
1-2 Chicken Breast halved, cubed
3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional)
12 ounces, weight Spinach Pasta
2 whole Tomatoes, Diced
Cut and dice your chicken breast into cubes and lightly season with salt and pepper. In a pan, cook the chicken thoroughly but be careful to not over cook them. Set aside.
Fill a pot with water and add 1 tbps oil and a tsp of salt. Bring the water to boil and put in your pasta.
Be sure to read the instructions in the back for how long to cook them which usually range from 5-12 minutes. Drain and set aside if it finishes cooking before everything else.
Add basil leaves, Parmesan, pine nuts, garlic and salt and pepper to a food processor. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Combine in the Pasta and Chicken and mix well.
Lastly quickly mix in the tomato and serve immediately.