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Chicken Pesto Pasta

Food Network Canada
YIELDS
4 servings
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Ingredients

Chicken Pesto Pasta

12
dry-packed sun-dried tomato
3
boneless skinless chicken, breasts
1
Tbsp olive oil
5
cup rotini pasta
¾
cup pesto, (see recipe)
¼
tsp salt
¼
tsp pepper
2
Tbsp toasted pine nuts

Pesto

2
cup packed fresh basil, leaves
½
cup grated parmesan cheese
¼
cup pine nuts
¼
tsp salt
¼
tsp pepper
cup extra virgin olive oil
3
cloves garlic, minced
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Directions

Step 1

In bowl, cover tomatoes with boiling water; let stand for 5 minutes or until softened. Drain and cut into thin strips; set aside. Cut chicken crosswise into 1/4-inch (5 mm) thick strips.

Step 2

In skillet, heat oil over medium-high heat; cook chicken, stirring often, for 5 minutes or until no longer pink inside. Set aside.

Step 3

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid. Add softened sun-dried tomatoes, chicken, pesto, salt and pepper; toss to coat, adding a little of the cooking water to moisten if desired. Heat through. Garnish with pine nuts.

Step 4

In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add oil in thin steady stream. Stir in garlic. (Make-Ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Step 5

Yield: 3/4 cup (175 mL)

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