You’ve heard my harp about this fabulous cookbook that I have, The Complete 15-Minute Gourmet. I found a pasta recipe using pesto and chicken. I didn’t have any chevre, so I substituted with plain feta cheese. The flavors of the herbs mingled beautifully with the familiar taste of garlic and shallots, which I tend to use often. This is definitely a recipe I will make again and again, as I do grow so tired of tomato sauce on my pasta dishes. I need to harvest the last of my basil plant, so this will most likely be on the menu for next week, only this time I will pick up the chevre. :)
Rotini with Creamy Three Herb Pesto & Chicken
Note: Pesto can be made up to two days in advance.
12 oz rotini
1 tbsp olive oil
16 oz chicken tenders, cut into one inch pieces
dash of salt and pepper
1/2 cup (4 oz) chevre cheese
1/2 cup fresh flat leaf parsley sprigs
1/2 cup fresh basil leaves
1/2 cup reduced sodium chicken broth
1/4 cup coarsely chopped shallots
1 tbsp extra virgin olive oil
2 tsp minced garlic
2 tsp coarsely chopped fresh rosemary
1/2 tsp pepper, or to taste
1/4 tsp salt, or to taste
Cook rotini according to package directions.
Meanwhile, heat the oil in a large skillet over medium high heat, Add the chicken; sprinkle with salt and pepper. Cook, stirring occasionally, for 5 minutes, or until lightly browned and thoroughly cooked.
At the same time, process all the pesto ingredients in a food processor until nearly smooth.
When pasta is done, drain well. Return to the pasta pan, add the pesto and toss. Add chicken and toss again.
Garnishes (optional): sprigs of fresh herbs, tomato slices, Romano cheese.