Chicken and Pesto Pasta
Fresh basil, garlic, pine nuts, olive oil and a good dose of Parmesan are all it takes to feel like you’re on the shores of the Mediterranean—or more precisely, in Genoa, Italy, the cradle of pesto alla Genovese. Get inspired by this classic and add delicious chicken strips, then serve with spaghettini for a complete […]
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
Instructions
- 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.
Fresh basil, garlic, pine nuts, olive oil and a good dose of Parmesan are all it takes to feel like you’re on the shores of the Mediterranean—or more precisely, in Genoa, Italy, the cradle of pesto alla Genovese. Get inspired by this classic and add delicious chicken strips, then serve with spaghettini for a complete meal, worthy of the best trattorias.