easy peasy. [basil pesto farfalle w. sautéed chicken & diced tomatoes]
After attending Coachella this past weekend where my daily meals consisted of peanut butter and jelly sandwiches and overpriced, low-quality festival food, I was thankful to get back to cooking homemade meals with fresh ingredients.
I had an urge to make pesto, as it is one of my favorite sauces, so I made a simple basil pesto farfalle dish with sautéed chicken pieces and diced tomatoes. Although I typically make this pasta with sun-dried tomatoes, I didn’t have any on hand, so I figured tomatoes would work just as well.
The meal was absolutely delicious, and made even better alongside a generously poured glass of red wine and some friends.
Pesto recipe:
2 cups fresh basil, packed
1-2 garlic cloves
1/4 cup pine nuts, toasted
About 2/3 cup extra-virgin olive oil, depending on desired consistency
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Directions:
Over medium heat, toast the pine nuts in a small skillet until lightly browned. Pulse the basil, pine nuts, garlic, salt and pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste. Set pesto aside.
Pesto pasta recipe:
6 oz. farfalle pasta
2 pieces boneless, skinless chicken breasts
Salt and pepper, to season chicken
3-4 roma tomatoes, diced, or sun-dried tomatoes, drained
1/2 cup homemade chicken broth
1/2 cup parmesan cheese, plus more for garnish
1/4 cup pine nuts, toasted
Directions:
Warm a medium skillet, then add olive oil. Once heated, place seasoned chicken in pan and cook 5-7 minutes on each side. While chicken is cooking, cook pasta in large pot. Strain pasta.
Return pasta to pot, then add pesto and stir. Add chicken, chicken broth, parmesan cheese, diced tomatoes and toasted pine nuts. Season with salt and pepper and top with more parmesan, if desired. Serve pasta hot.
