"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Pesto Recipe

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This recipe for Chicken Pesto, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa vanderBent
Added: Tuesday, October 27, 2009


1 C. fresh basil (or 1 C. fresh parsley plus 4 t. dried basil)
½ C. parsley
3 medium cloves garlic, peeled
1 t. grated lemon peel
¼ C. parmesan cheese
¼ C. olive oil
6 T. margarine or butter
2 lbs boneless chicken breast, cut into 1/2” strips
1 large onion, sliced thin
½ lb medium mushrooms, quartered
½ red bell pepper, cut into strips
½ yellow bell pepper, cut into strips
2 T. lemon juice
1 lb fusilli (or other “corkscrew” type) pasta, cooked as package directs

In food processor, puree basil, parsley, garlic, and lemon peel. Add parmesan and process until blended. With processor running, add olive oil and run until well blended. Set aside. In 12” skillet over medium heat, melt 3 T. butter. Add ½ of the chicken strips and sauté until brown and firm, about 4 minutes. Remove chicken to a separate bowl, using a slotted spoon to retain drippings in pan. Sauté remaining chicken as before and remove to bowl. In same skillet, melt remaining butter. Add onion, mushrooms, and pepper strips and sauté for 4 minutes or until tender and slightly crisp on edges. Return chicken to skillet; stir in pesto, lemon juice, ½ t. salt and ½ t. pepper. Cook, stirring for about 1 minute or until mixture is heated through. Serve with the hot, cooked pasta.

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