This one of my moms favorite dishes. I give all credit where credit is due…my lovely and amazing husband originally introduced this dish to me and I fell IN LOVE with it. The combination of seared chicken and the herbaceous-ness of the basil pesto, the bow tie pasta and shaved Parmesan adds a nice balance of flavors.
It is a simple recipe. And it’s pretty 🙂
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese ( I used freshly shaved Parmesan).
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
I like to heat up my pesto a bit.
Next: Get some boneless, skinless chicken breasts and season generously with Italian seasoning, salt, pepper, and paprika. In a skillet with extra virgin olive oil, heat on medium heat and sear chicken breasts until they’re nice and brown.
Now pop them in the oven for 25-30 minutes or until cooked through. While you are waiting, get your pasta ready, you can do bow tie pasta, thing spaghetti, penne or whatever you prefer! Once your pasta is ready, toss your pasta in pesto and cut chicken breasts and lay them over the pasta. Garnish with Parmesan cheese and add a little more pesto if you like AND ENJOY!