Ziti With Chicken In Creamy Pesto Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Add a little cream and veggies to your trditional pesto sauce, and you got a nice meal. Ingredients:
1 lb ziti, or any tube pasta |
1 pkge frozen peas and carrots, defrosted |
2 boneless, skinless chicken breasts |
2 cups basil leaves |
2 cloves garlic |
1/3 cup pinenuts or walnuts |
1/3 cup parmesan and romano grated cheese mix |
1/2 cup extra virgin olive oil |
1 tsp salt |
1 cup heavy cream |
Directions:
1. Bring a pot of water to boil, add ziti and cook according to package directions for about 10 min, or until just done. Add peas and carrots during the last 2 minutes of cooking. Hint: make sure that peas and carrots are well defrosted, otherwise they may not cook all the way and be crunchy.
2. Meanwhile, brown chicken breasts on both sides in a skillet with some oil until no longer pink inside. Cut in strips and set aside. Hint: if you cover skillet with a lid, the chicken won't stick to pan and cook through faster.
3. For pesto sauce: Combine 2 cups basil leaves, garlic, nuts, parmesan and romano cheese and salt in a food processor. Turn on and blend while streaming in olive oil. Make the pesto kind of thick, since you'll be adding cream to it. If too loose, add more nuts and cheese.
4. Spoon the sauce into a bowl and stir in the heavy cream.
5. Drain pasta and veggies; add chicken strips and pesto sauce. Toss to combine.
6. To serve, sprinkle with chopped walnuts and grated parmesan.
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