Pesto Pasta Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 marinaded chicken breasts or 6 thighs or a combination of the two (recipe for marinade below)
Arugula 2-3 loose cups
500 grams pasta of your choice (bowties, fusilli, orecchiette, penne)
Ricotta cheese 250 grams
Parmesan cheese
Pesto
Marinade
Juice of two lemons or one lemon and one lime
teaspoon of salt
pepper
two garlic cloves crushed
olive oil (2-3 Tbsp or enough to coat)
Fresh herbs (Thyme and rosemary)
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Directions: |
Directions:Marinade chicken for at least 2 hours and/or overnight, take chicken out of marinade when it is time to cook. You can use marinade to baste while cooking or discard.
Chicken can be BBQ'ed or cooked on a stove top
On stove at med-high heat breasts will cook in ~ 6-8 min flipping at least once, cutting with a knife to ensure that they are fully cooked
In preheated oven cook @ 176 º celsius approximately 15 minutes
Chicken thighs tend to take a bit longer so 10 - 12 min on stove top 18 min in oven
Use cooking instructions on package of pasta
While chicken is cooking have pasta water ready to go
When chicken is done, cook pasta
Drain pasta
In a large bowl add pasta and pesto be generous. Add chicken and mix. Finally toss in Arugula.
Ricotta and parmesan are added to taste
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I thank the Weber's for giving me this recipe and I remember at some point we were at their home for an impromptu dinner and everyone was happy with this crowd pleaser.
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