Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Tuesday, February 2, 2010

Chicken Pesto Pasta

Hello everyone! I hope you are all doing well. I am back from my holiday, and have some new recipe ideas. This one is easy, and so tasty! I hope you all try it and let me know how you like it!

Chicken Penne Pasta: (serves 4)


-1 White onion
-Pesto (fresh or from a jar - fresh pesto recipe follows) - to taste
-4 Fresh Chicken Breasts, cut into strips
-1/4 cup of white wine
-2 fresh bell peppers, chopped into strips
-a bunch of asparagus, chopped into 2" or so pieces
-Olive oil
-Salt and pepper
-1 bag of penne pasta
-fresh parmesan cheese, grated
- salt and pepper

In a large pot, bring water to a boil for cooking the pasta. Salt the water generously. Cook the pasta until al dente.


Heat up a saute pan on medium heat, and add olive oil. Saute the onions until translucent. Add the garlic. Add the chicken strips, sprinkle with salt and pepper, and let cook until browned lightly and cooked through. Remove the chicken from the pan, and add the wine. With a wooden spoon, scrape the pan to pick up all the little bits on the bottom of the pan. Add the bell peppers and the asparagus until just softened, but, still has some crunch. Sprinkle with salt and pepper. The wine will have reduced. Add the pesto. When the pasta is cooked, mix all ingredients together. Put mixture in serving bowl, and top with fresh parmesan cheese.

- 1 large bunch of fresh basil
- 2 garlic cloves
- 1/4 Cup of toasted pine nuts
- 1/4 Cup of olive oil
- 1/4 Cup of fresh parmesan cheese
- juice of half a lemon

Put all of the ingredients in a food processor and whir until it forms a paste. If it is too thick, add more olive oil.

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