Pesto Chicken Mixed Pasta
I finally had the chance to make Pesto Chicken Pasta, something that I’ve been craving for for the last few months. Pesto has quite a distinct taste to it and I love the combination of basil and Parmesan cheese… and off course, toasted pine nuts as well!
Pesto originated from Genoa, a northern coastal area of Italy. The main ingredients in their cuisine mainly consists of garlic, olive oil, and basil. Traditionally, Pesto is made by grinding the ingredients together in a mortar. I got a little lazy and simply blended everything. Using the traditional way helps bring out the flavor in the ingredients that will give your Pesto sauce a stronger flavor.
- 1/3 cup pine nuts
- 1/2 cup Parmesean cheese
- 8 tbsp extra virgin olive oil
- 1 bunch basil
- 2 tsp lemon juice
- 1 clove crushed garlic
- 2 cloves garlic
- 1 cup sliced chicken breast
- 1 pack of pasta ~250g
- salt & pepper
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp soy sauce
1. Prepare the pesto sauce. First pluck off the basil leaves from the stems. Discard the stems. In a pan, add about 1 tbsp of olive oil until warm. Then stir in the pine nuts and toast until they turn golden brown. Let it chill at room temperature for a little bit before proceeding.
2. Add the chill pine nuts into the blender and blend until coarse. Then add in basil leaves, cheese, garlic clove, lemon juice and olive oil. Blend until the nuts are fine and paste-like.
3. In a pot, boil water and once water is ready, cook the pasta until it’s al-dente. (This is usually about 20 minutes if you’re using spaghetti)
4. Next, prepare the chicken. Slice the chicken breast if they haven’t been sliced already. Then add in paprika, cumin, soy sauce, and some salt and pepper to marinade. Once ready, saute in a pan.
5. Once pasta is ready, drain it from excess water. Add it into the pan with the saute chicken. Add in a few spoonful of pesto and mix. Keep the stove at low heat to keep warming the pasta.
6. Sprinkle some salt and pepper to taste and Parmesan cheese before serving!