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Pesto Pasta with Chicken
 

March 16th 2011

Contributed by: Jamie Geller

 

 

3 comments | Leave Comment

 
 
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Recipe

Pesto Pasta with Chicken

Times

  • Prep Time : 5 minutes min
  • Cook Time : 22 minutes min
  • Ready Time : 27 min

Servings

4

Ingredients

  • For pesto (yields 1 cup):
  • 2 cups packed basil leaves
  • 3 cloves garlic, smashed
  • 3 tablespoons Pine Nuts
  • 1 teaspoon Kosher salt
  • 1/2 cup olive oil
  • For pasta:
  • 1 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, about 2-pounds, cut into 1-inch pieces
  • 1 cup pesto
  • 2 (9-ounce) packages Gefen Japanese style noodles, cooked according to package directions and drained

Directions

Preparation

  1. In a food processor, combine basil, garlic, pine nuts and salt. Pulse a few times to chop. With processor running, slowly add olive oil, stopping occasionally to scrape down the sides. Process until combined but still slightly chunky. Set aside.
  2. Heat oil in a large sauté pan over medium low heat. Add chicken and cook 8 to 10 minutes or until browned and cooked all the way through. Add pesto and simmer 1 to 2 minutes. Toss with pasta to evenly coat noodles. Divide between 4 shallow bowls.
Pesto Pasta with Chicken, 4.5 out of 10 based on 2 ratings
 

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Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

comments

 

3 Responses to Pesto Pasta with Chicken

  1. avatar Michela says:

    I was born and grew up in Genova, the city of Pesto in Italy. My grandma and mom used to prepare this sauce in a specific marble mortar, gently beating with a wood pestle (that’s where the word “pesto” comes from); I got it from them, but I must say the food processor is more practical and quicker! As we add also some Parmesan cheese in the pesto sauce (2/3 tablespoons), we don’t serve it with meat. Actually I add a small diced potatoe and some haricots to the boiling water for spaghetti.
    I’ll surely try your version… my kids will love it! :)

  2. avatar Ahuva Staum says:

    whenever i make pesto i leave out the pine nuts (im allergic to nuts) would this hold up without it or do i need a different thickening agent – i have used pistachios!

  3. avatar Jamie Geller says:

    Hi Ahuva, you definitely need something here but I think pistachios will make a great sub!

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