Friday, June 26, 2009

PostHeaderIcon Recipe Friday: Almond Basil Pesto Chicken Over Angel Hair Pasta

  • 10 oz. package angel hair pasta
  • 4 large carrots, thinly sliced (julienned)
  • 2 tablespoons butter
  • 1-1/2 lb. skinless, boneless chicken breast halves
  • 1/4 cup almond basil pesto (recipe follows)

  • 1/4 cup finely shredded Parmesan cheese
  • Olive oil
  • Fresh basil (garnish)

Cook pasta according to package directions.

Meanwhile, in 12-inch skillet cook the carrots in 1 tablespoon melted butter over medium heat -- about 3 minutes. Add chicken and continue to cook 4 to 5 minutes, stirring continually until no pink remains in chicken. Add pesto and toss to coat. Remove from heat and set aside.

Drain the pasta. Return to pan and toss with remaining butter.

Plate the pasta and sprinkle with Parmesan cheese and ground black pepper. Add chicken and drizzle with olive oil and garnish with basil.

Makes 4 servings.

Almond Basil Pesto Sauce

  • 3 cloves garlic
  • 2 cups fresh basil leaves
  • 3 tablespoons almonds
  • 1 dash salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Parmesan cheese grated

Peel and chopping the garlic. Then wash, dry and remove the stems from the fresh basil.

Add the garlic to the food processor and mince. Add basil leaves, almonds, and a dash of salt and pepper. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.

(You may need to stop the processor from time to time and scrape down the sides with a rubber spatula to get everything mixed together.)

Add Parmesan cheese and mix well. If the pesto is too thick, add a tablespoon of water.

May be refrigerated for 2-3 days.

1 comments:

The Prodigal Tourist said...

Our basil should be ready to pick soon--will give that a try!

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