Creamy Chicken Pesto Pasta
Creamy Chicken Pesto Pasta
I ran across this recipe on another blog and when I was cooking according to her directions, I found myself immediately deviating from her directions. This actually turned out as a great creamy, herby pasta dish that comes together in about 20-30 minutes. So if want a departure from your typical pasta dish but not skimp on flavor this one might be a good fit.
I still have a case of the blog blahs and in perfect form, I thought I took pictures last night but didn’t have my card in my camera…doh. So picture if you will, a creamy pasta dish resembling a looser alfredo sauce but packed with herbs, spinach and grape tomatoes. Additionally, some sliced pieces of bite sized chicken that replaced a meatball.
The recipe that I followed used evaporated milk which I did do but wouldn’t do it again. Instead, I would use whole milk, cream or even a dollop of cream cheese or something. Also, she suggested covering your chicken with pesto prior to cooking. I found that it started to burn the pesto. So much so, that when I removed my chicken I had to deglaze the pan with water and start from scratch missing out of on those lovely chicken bits and juices. I also amped up the parmesan cheese to compensate for the evaporate milk.
Last note, I have been falling in love with my grocery store salad bar. Instead of buying vegetables that I wouldn’t always use, I load up on the vegetables I want to cook that night. I added spinach, grape tomatoes, sliced red onion and a few mushrooms.
My recipe should deliver a super fast but delicious meal.
Free Range Chicken Breasts
Fresh Pesto (store bought)
a handful of fresh spinach
a handful sliced grape tomatoes
small amount of sliced red onion from salad bar.
4 cloves of garlic
Cooked spaghetti (al dente)
1 cup whole milk or cream
1/4 cup chicken stock
3 tbs of grated parmesan cheese (use more or less to your taste)
1 tbs butter
1 tbs flour
pinch of cayenne pepper
Needed: Two pots: one for the sauce and chicken and one for boiling the pasta.
1. Start boiling the water for your pasta.
2. Lightly salt and pepper your chicken breasts. I tenderized them with a mallet to flatten them out to an even thickness. I heated a pan with olive oil on medium heat. The idea is to put a little color on them. Cook three to four minutes each side and remove them to rest.
2. Make a roux by adding the butter and flour in the same pot of the removed chicken. When it turns light brown, go ahead and add your minced garlic, red onion, and halved grape tomatoes and stir for one minute.
3. Add the chicken stock and loosen everything up. Turn down the heat to low and then add the pesto, the cream/milk and parm. Stir until the sauce thickens.
4. Cook your pasta according to the package in salted water. While it cooks cut the chicken breast on the bias and then add the sliced chicken back into the sauce and continue to stir.
5. When your pasta is cooked al dente, remove it, drain it and add the pasta into the sauce pot. Now add in your spinach and basil until nicely wilted but not over cooked. Serve and top with some fresh shaved parm and torn basil.