Creamy Pesto Pasta with Roasted Chicken

Bynews dail

Jan 27, 2025

Creamy Pesto Pasta with Roasted ChickenIngredients:
For the Pesto:
1 cup fresh basil leaves, packed 1 cup fresh spinach leaves 1/2 cup olive oil 1/3 cup Parmesan cheese, grated 1/4 cup pine nuts 2 cloves garlic, minced Salt and pepper to tasteFor the Pasta and Chicken:
1 pound boneless, skinless chicken breasts 1 tablespoon olive oil Salt and pepper to taste 1 pound pasta (such as penne, rotini, or linguine) 1 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh basilInstructions:
For the Pesto:
1.
In a food processor, combine the basil, spinach, olive oil, Parmesan cheese, pine nuts, garlic, salt, and pepper.
2.
Blend until smooth and creamy.
For the Chicken:
1.
Preheat oven to 400°F (200°C).
2.
Season the chicken breasts with salt and pepper.
3.
Heat the olive oil in a skillet over medium-high heat.
4.
Add the chicken breasts and cook for 5 minutes per side, or until golden brown.
5.
Transfer the chicken breasts to a baking dish and bake for 15-20 minutes, or until cooked through.
For the Pasta:
1.
Cook the pasta according to the package directions.
2.
In a large skillet, combine the pesto, heavy cream, and grated Parmesan cheese.
3.
Bring the sauce to a simmer and cook for 5 minutes, or until thickened.
4.
Drain the pasta and add it to the sauce, along with the chopped fresh basil.
5.
Stir to combine and heat through.
To Serve:
1.
Slice the chicken breasts and serve over the pasta.
2.
Garnish with additional fresh basil and Parmesan cheese, if desired.
Tips:
For a richer flavor, use a combination of Parmesan and Pecorino Romano cheese in the pesto.
Add a pinch of red pepper flakes to the pesto for a touch of spice.
To make the dish vegetarian, omit the chicken and add grilled vegetables or tofu instead.

Creamy Pesto Pasta with Roasted Chicken

Bynews dail

By news dail

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