Name: Chicken and Pesto Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) fresh basil, firmly packed; 2 tablespoons (30 ml) pine nuts, toasted; 1 clove garlic, finely chopped; 1/4 cup (60 ml) olive oil; 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese; 3/4 lb (375 g) spaghettini; 3 skinless and boneless chicken breast halves, sliced; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) lemon juice; 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese; Salt and pepper

Preparation

Pesto
- In a food processor, pulse all the ingredients together until the pesto is smooth, about 15 seconds. If necessary, add a little oil if the mixture is too thick. Set aside.
Pasta and Chicken
- In a saucepan of salted boiling water, cook the pasta until al dente. Drain, reserving 125 ml (1/2 cup) of cooking water. Lightly oil the pasta. Set aside.
- In a large skillet, brown the chicken in the oil for 3 to 4 minutes. Season with salt and pepper. Deglaze with the lemon juice. Add the cooking water, pesto and pasta. Stir until the water is almost completely absorbed. Adjust the seasoning.
- Spoon in a serving dish and sprinkle with Parmesan.

Chicken and Pesto Pasta

Categories

Ingredients

Pesto

Pasta and Chicken

Preparation

Pesto

Pasta and Chicken

Personal Note