I happened to come up with this last night. I was making my homemade pasta sauce the other day and I ran out of basil. So my sweetie went to the store and came back with a HUGE container of it. Way more than I needed. Well, we happen to be going out of town within the next couple of days and I had to use that basil or else it would go bad. What else do you do with that much basil other than make a pesto?! I added a few of my favorite things and viola! A yummy, filling dinner for the family.
Ingredients
Rotisserie Chicken (Plain)
3/4 cup roughly chopped sundried tomatoes
1 tablespoon Extra virgin olive oil
1 lb dried farfalle(bowtie) pasta
2 cups fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmigiano regiano cheese
3 tablespoons toasted pine nuts or walnuts (i used walnuts because although I love pine nuts, they leave a bitter taste in my mouth for days!)
1 glove clove, minced
3/4 cups extra virgin olive oil
First thing....make your pesto. Add the basil, salt, pepper, cheese, nuts and garlic into a food processor. Pulse until you have a fine mixture. Then, with processor going, slowly drizzle in your 3/4 cup olive oil until you have yummy pesto. Set aside.
Bring a large pot of salted water to a boil and add your pasta. This should take about 11 to 12 minutes to al dente.
Meanwhile, in a large saute pan over medium high heat, add your tablespoon of olive oil, chicken that's been torn into bite size pieces(you should be an expert at this by now if you've been following along my other posts), and your sundried tomatoes. Stir frequently until heated through. In a large serving bowl, add pasta, chicken and tomatoes. and pesto sauce. Toss until well combined. Top with extra cheese and serve!!!
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