Creamy Basil Pesto Chicken
3-4 Tablespoons of basil pesto (recipe to follow)
1-1/2 cups of half and half (you could use heavy cream or even milk instead)
1/4 cup fresh grated Parmesan cheese
2 Tablespoons butter
2 Tablespoons olive oil
2 chicken breasts
kosher salt and fresh ground black pepper to taste
Preheat a medium skillet over medium heat. Add butter and olive oil. Meanwhile salt and pepper both sides of the chicken breasts. Saute them in the skillet for 6 minutes on each side or until cooked through. In a mixing bowl, combine the pesto, half and half, cheese, and salt and pepper. Pour into the pan, and let cook over medium-low heat until the sauce thickens (approx. 5 minutes). Serve over your favorite pasta (I used 1/2 box of penne cooked al dente).
Alicia's Basil Pesto
Huge bunch of basil (probably about 2 cups)
1/4 cup chopped pecans
2 garlic cloves
kosher salt and fresh ground black pepper
olive oil (approx. 1/2 cup)
In a food processor, pulse basil, pecans, garlic, and 1/4 cup olive oil until finely ground. Add olive oil to your desired consistency. Then season with salt and pepper to taste.
You can use this pesto on pasta, to marinate chicken, or spread on crusty bread. You can add flavors as you wish to make it spicy, sweet, or more garlicy. =)
1 comment:
I can get all this here! I can't wait to try it! Well..I can get pecans for about 8 dollars a bag, but worth it! Yum!
Oh, and check out my blog later today for a little tribute! It might be the evening before I get a chance to post. (we got the box today!!! Deacon is napping with his present right now! you are the coolest)
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