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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I grill a couple chicken breasts with a mesquite rub and cut them into strips to toss into the individual containers for this dish before freezing it. I cut down the fat by using some chicken broth, the lower fat content made it easier to freeze and tastier to reheat. Ingredients:
24 ounces angel hair pasta or 24 ounces vermicelli |
10 tablespoons pine nuts |
1 cup fresh basil (leaves only) |
4 garlic cloves, minced or 4 teaspoons prepack garlic |
4 tablespoons olive oil |
2/3 cup defatted chicken broth |
1 cup grated parmesan cheese |
Directions:
1. Cook pasta according to directions on package drain and set aside, keeping pasta warm helps the pesto mix into the pasta easier.
2. Meanwhile preheat the oven to 400 degrees place pine nuts on a cookie sheet and bake for 2-3 minutes or until slightly golden - do not overbake.
3. Transfer the pine nuts to a blender or food processor, add basil and garlic. Blend or process until finely chopped.
4. With machine running slowly add olive oil in a slow stream.
5. Then add chicken broth slowly.
6. Gradually add parmesan cheese and a paste will form.
7. Add the pesto to the pasta and toss until well coated.
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