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Wednesday, June 9, 2010

Pesto Pasta with Chicken and Cherry Tomatoes

After making the garlic scape pesto, I knew we'd have to use it in a pasta dish.  This was quick and easy to throw together after a long day.  I made the pesto that night (love my food processor!) but you can certainly make it ahead of time and cut down the preparation time even more.  Also, you could use any pesto you prefer, homemade or store bought.  You can also do it with or without chicken.  This is more of an application/procedure than a real recipe since it can be modified so many ways depending on your preferences and what you have on hand.  It's certainly not an "original" recipe, meaning written by me, but I have no real source either, I would just credit hours of watching Food Network chefs for knowing the basics of a pesto pasta dish and grilled chicken.

Pesto Pasta with Chicken and Cherry Tomatoes
Serves 4

2 boneless, skinless chicken breasts
1 pint cherry tomatoes, quartered
1/2 pound whole wheat pasta (definitely a rotini or penne, to catch the pesto on the ridges)
3/4 cup pesto (I used Garlic Scape Pesto)
1/4-1/2 cup pasta cooking water
1/4 cup basil, cut into strips

  • Start grill for the chicken and put water on to boil for the pasta.
  • Season both sides of the chicken breasts with salt & pepper.
  • When water boils cook pasta as recommended on package. 
  • Grill chicken 6-8 minutes per side.
  • Drain cooked pasta.  Toss hot pasta in bowl with pesto, adding the pasta water as needed to thin out the sauce until it covers all the pasta.  
  • Add tomatoes and basil and combine.  
  • Let chicken rest for a few minutes after coming off the grill.  Slice and add to pasta dishes, serve.

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