Pasta with pesto & chicken
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Pasta with pesto & chicken
  Pasta    Pesto    Sauces    Chicken    Italian    Poultry  
Last updated 6/12/2012 12:48:43 AM. Recipe ID 9889. Report a problem with this recipe.
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      Title: Pasta with pesto & chicken
 Categories: Italian, Pasta, Sauces, Poultry
      Yield: 4 Servings
 
      1    Recipe Egg Pasta (or 3/4 Lb
           -farfalle or linguine)
           PESTO
    1/3 c  Parmesan cheese, grated
      4    Clove garlic
      1 ts Salt
      1 qt Fresh basil leaves, loosely
           -packed
    1/3 c  Pine nuts
    3/4 c  Olive oil
  1 1/4 lb Boneless, skinless chicken
           -breasts (4)
      1 tb Vegetable oil
           Salt\pepper
 
  PREPARATION:  Make the Egg Pasta dough; roll as thin as possible. For
  farfalle, cut dough into 1-inch wide strips; then cut each strip into
  2 inch long pieces. Pinch each piece to form a bow-tie. OR cut dough
  into 1/8-inch wide strips for linguine.
  
  For The Pesto, grate the cheese.  Mash the garlic with the salt to
  form a smooth paste.  Combine the garlic paste, basil, pine nuts, and
  olive oil in food processor or blender. Puree until smooth. Stir in
  the cheese. NOTE: Can be made to this point several hours ahead.
  
  COOKING AND SERVING:  Heat the grill or broiler.  Toss the chicken
  with vegetable oil and sprinkle with salt and pepper. Broil or grill
  the chicken, turning once, until just cooked through, about 10
  minutes total. Cut into bite-size pieces. Cook pasta in boiling,
  salted water until tender, about 3 minutes for fresh pasta. Drain and
  return to pot. Toss with chicken and pesto sauce and season with salt
  and pepper. Serve warm or at room temperature.
  
  Makes 4 servings.
  
  [COOKS  March-April  1988]
 




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Recipe ID 9889 (Apr 03, 2005)

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