Pasta With Pesto And Chicken
* exported from bigoven * 
 
 
recipe by : 
serving size :4 
cuisine : 
main ingred. : 
categories :italian low-fat low-cal 
poultry sauces 
 
amount measure ingredient -- preparation 
  --------------------------------
1   recipe egg pasta --or 3/4 lb farfalle
  or linguine
  pesto
1/3 cup  parmesan cheese --grated
4 clove  garlic
1 tsp  salt
1 quart  fresh basil leaves --loosely
1/3 cup  pine nuts
3/4 cup  olive oil
1-1/4 lb.  boneless --skinless chicken
  4
1 Tbsp  vegetable oil
  saltpepper
 
make the egg pasta dough; roll as thin as possible. for 
farfalle, cut dough into 1-inch wide strips; then cut each strip into 2 
inch long pieces. pinch each piece to form a bow-tie. or cut dough 
into 1/8-inch wide strips for linguine. 
for the pesto, grate the cheese. mash the garlic with the salt to 
form a smooth paste. combine the garlic paste, basil, pine nuts, and 
olive oil in food processor or blender. puree until smooth. stir in 
the cheese. note: can be made to this point several hours ahead. 
 
cooking and serving: heat the grill or broiler. toss the chicken 
with vegetable oil and sprinkle with salt and pepper. broil or grill 
the chicken, turning once, until just cooked through, about 10 minutes 
total. cut into bite-size pieces. cook pasta in boiling, salted water 
until tender, about 3 minutes for fresh pasta. drain and return to pot. 
toss with chicken and pesto sauce and season with salt and pepper. 
serve warm or at room temperature. 
 
makes 4 servings. 
 
 
 
 
-- 
(ID: 4997) Mirror: rec.food.recipes: Fri, Nov 12, 2004


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