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Pesto Pasta with Chicken

April 30, 2008

Trivia:

From which city does Pesto originate?

Why Pesto originates from the city of Genoa in the Liguria region of northern Italy of course: “pesto alla genovese”.

Historically, pesto was (and is sometimes still) prepared in a marble mortar with wooden pestle.


GENERAL INGREDIENTS

  • Pasta for two (approximately 200 grams)
  • 1 Chicken Breasts
  • 1 tbsp Oil
  • 1 small, chopped Onion
  • 2 tbsp Whipping Cream

PESTO INGREDIENTS

  • 3 tbsp, chopped Fresh Basil
  • 1 tbsp, chopped (or replace with Cilantro) Fresh Parsley
  • 2-3 tbsp Grated Parmesan Cheese
  • 1 tbsp Almonds (or replace with pine nuts)
  • 3-4 tbsp Olive Oil
  • 1 small garlic clove
  • Salt
  • Pepper

PREPARATION

  1. Process all pesto ingredients in a food processor or blender. Add more olive oil if you see pesto sauce is dry. Mix pesto with the cream in a saucepan and slowly warm it on low-heat.
  2. In a frying pan, cook onion with oil for 2 min. Add chicken breast and fry 5-8 min on each side.
  3. Meanwhile, in a separate pan, bring 4 cups of water with some salt to boil. Add pasta and cook for 5-10 min.
  4. Drain the pasta. Blend pesto and cream mix with pasta and serve with the chicken on top. You can also cut chicken into small pieces and mix with the pasta before serving.

Written by alice · Filed Under Recipes 

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