Creamy Pesto Chicken w/Pasta
1 1/2 lbs Chicken Cutlet -diced
1 Medium Red Onion -sliced
1 C Pesto Sauce - recipe below or you can buy pre-made
1 C Parmesan Cheese
2 C Heavy Cream
1 lb Pasta - your choice
1/4 tsp Black Pepper
2 Tbsp Butter
Olive Oil
Cook pasta to al dente and set aside.
In saucepan add butter and a drizzle of olive oil, add chicken, onions & black pepper, you may have to do this in 2 batches as not to overcrowd the pan. Once cooked set aside. Add heavy cream to pan and heat just until it comes to a boil, add pesto and parmesan cheese, stir until well combined. Add chicken back to pan, stir in the pasta and serve.
Pesto Sauce
2 C Fresh Basil - stems removed
3-4 Cloves Garlic
1/3 C Pine Nuts - toasted
1/2 C Parmesan Cheese
1/4 tsp Salt
1/4 tsp Pepper
1/2 C Olive Oil
In food processor or blender add basil, garlic, pine nuts, parmesan cheese, salt & pepper, pulse 5 or 6 times until course mixture forms. Turn on low and slowly drizzle in the olive oil.
To store, keep in tightly sealed jar or container. Be sure to cover with olive oil so the basil doesn't
turn black. I also put a piece of plastic wrap over the pesto before I seal the lid.
Keep refrigerated up to 7 days or you can freeze up to 4 months.
Music: Sunday Skate In Golden Gate By Otis McDonald
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