This chicken pesto pasta looks really awful!
I’m really, really sorry. But I have to say that.
There is one saving grace for all this sadness.
And it's this:
It TASTES really yummmmy!!
You'll have to believe me.....
To do that...
you just have to try it!
And let me know what you think!
2 tablespoons of oil
2 skinless, boneless chicken breasts
Sprig of fresh basil to garnish
200 g of long pasta
1 teaspoon of finely chopped parsley
1 cup of fresh basil
2-3 tablespoons of oil
1-2 garlic cloves, crushed
½ cup of grated cheese
Salt, pepper to taste
Wash the chicken breasts. Dry with paper towels.
Cut the chicken into small pieces.
Place the oil in a medium-sized skillet.
Sautée the chicken breasts on the each side for 5-8 minutes over medium heat.
It won’t look good and it’ll be mighty un-appetizing! (And it won't taste very good at all).
In a medium pan add 3-4 cups of water, a little bit of salt, and a tiny bit of oil. Bring to a boil.
Add the pasta, and cook for a few minutes as directed on the packaged. Cook until tender yet firm.
When ready, drain the pasta through a strainer and transfer to a serving dish.
Put the basil, oil, crushed garlic and a pinch of salt in a food processor or a blender.
Mix everything together well until nice and smooth!
Scrape the mixture into a medium sized bowl and stir in the cheese.
Add the sauteed chicken breast pieces and pasta.
Season with some pepper, and maybe more salt.
But be careful about the salt!
We’ve already added enough salt for most tastes.
Toss everything well.
When serving, garnish with parsley and a sprig of basil.
A nice garden salad goes very well with this.
And what pasta dish isn't enhanced by your choice of vino!
Even an ugly looking chicken pesto pasta dish like this?!