Glazed Chicken Breasts with Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken
4 skinless, boneless chicken breast halves (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Pesto (See Sauces)
Spaghetti
12 ounces spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons corsely chopped flat-leaf parsley
¼ cup pine nuts, toasted
2 tablespoons torn fresh basil leaves, for garnish
⅓ cup shaved or freshly grated Parmesan cheese, for garnish
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Directions: |
Directions:1) Preheat the oven to 400ºF. Bring a large pot of salted water to boil over high.
2) To make the chicken: Season the chicken breast halves with salt and pepper. Heat a large ovenproof skillet over high heat. Add the olive oil, then add the chicken and cook for about 4 minutes per side, or until golden brown. Remove from heat.
3) Spread the pesto generously over the chicken. Transfer the pan to the oven and bake the chicken for about 8 minutes, or until it shows no sign of pink when pierced in the thickest part of the tip of a small sharp knife. Transfer the chicken to a cutting board and let stand for 3 minutes.
4) Meanwhile, add the spaghetti to the boiling water and cook, stirring often to keep strands from sticking together, for about 8 minutes, or util it is tender but still firm to the bite. Scoop out and reserve ⅔ cup of the cooking water. Drain the spaghetti.
5) Pour the reserved cooking water back into the pot and whisk in the olive oil. Add the spaghetti and parsley and stir well to coat the spaghetti. Cover with the lid ajar to keep warm, if necessary.
6) Arrange each chicken breast on one side of a dinner plate and place the spaghetti alongside. Sprinkle with the pine nuts and torn basil and drizzle with olive oil. Sprinkle Parmesan cheese over the pasta and serve. |
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