Friday, June 5, 2009

Pesto Pasta and Chicken

I'm sorry I don't have a pic for this one, it didn't turn out very well (the picture that is, not the pasta! :), but this pasta was to die for! It was so good, and the homemade pesto just put it over the top. This was another recipe Stefany taught at cooking group, thanks Stefany! I can't wait to make this for my husband, he LOVES pesto!

Easy Homemade Pesto

1/4 c. almonds
3 cloves garlic
1 1/2 c. fresh basil leaves
1/2 c. olive oil
1 pinch nutmeg
2/3 c. parmesan cheese
salt and pepper to taste

Preheat oven to 450. Place almonds on a cookie sheet and bake for 10 minutes, or until lightly toasted. In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.


1 16oz. package bow tie pasta
1 tsp olive oil
2 cloves garlic, minced
2 boneless, skinless chicken breasts, diced
crushed red pepper flakes to taste
1/3 c. oil packed sun dried tomatoes, drained and cut into strips
1/2 c. pesto (can be purchased at store too, Costco has some that's really good)
Parmesan cheese

Cook pasta to al dente (still slightly firm); drain. Heat oil in a large skillet over medium heat. Saute garlic until tender, stir in chicken. Season with red pepper flakes. Cook until chicken is golden and cooked through. In a large bowl, combine pasta, chicken, sun dried tomatoes, and pesto. Toss to coat evenly, sprinkle with parmesan cheese and serve!