Fettucini in creamy pesto sauce with chicken

Fettucini in creamy pesto sauce with chicken

This week has been hard on my wife and I, It’s never easy when you have a family member in the hospital, it’s always a difficult and stressful experience. Sadly, It has killed my motivation for cooking elaborate meals and dishes.

I had some leftover pesto from a bread recipe that I baked earlier in the week and a pack of chicken that I needed to use.

 

Misenplace:

Soak 3 ounces of sun-dried tomatoes in boiling hot water for 20 minutes, until re-hydrated, and roughly chop the tomatoes.

This recipe is supposed use button mushrooms, however used a different mushroom. shiitake.

Remove the stems from shiitake mushrooms, and slice them into 1/8 inch pieces.

Mince 1/2 white onion and place in a bowl with the mushrooms and tomatoes.

Mince 2 cloves of garlic and put into a bowl with the veggies.

For the recipe:

In a hot saute pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil.

Once the oil is hot, put 3 chicken breasts that you have seasoned with your preferred seasoning mix. (I used Paul Prudhomme’s poultry seasoning) and cook for about 8 minutes, flip over and cook for 6 minutes more. The chicken’s juices should run clear, not cloudy.

Remove from the pan and place on a plate to allow the chicken to rest. Once cooled off, roughly chop the chicken to your desired size.

Pour off some of the oil if it is excessive, if it is scarce, please add more butter to the pan. Once the oil is hot, add the mushrooms, tomatoes, garlic and onions, saute for approximately 5 minutes. Pay special attention to this, you do not want it to burn.

Add 2 cups of half and half to the pan, and cook for approximately 5 minutes.

Add 1 cup of parmesan cheese, 1/2 cup of pesto sauce and the chicken that you’ve prepared earlier. Cook until the mixture begins to thicken, then thin the sauce with another 1/2 cup of half and half. At this point, the sauce is finished.

You can choose to mix the sauce into a huge pot of cooked pastas.

However, I feel that is not the way to serve pasta. I prefer to “fire” pasta to order or to serve. That means taking a couple big spoonfuls of sauce, cooking them in a smaller saute pan, adding the pasta to the pan, and allowing the sauce to cook into the pasta. if you have never done this, I suggest you try it. Once plated, drizzle more pesto over the pasta and plate.

This is the result.

And

Some Notes:

  • Please use the sun-dried tomatoes, use fresh only if you have no access to sun-dried, and use canned only if there is no way you can get to the store for good tomatoes.
  • I was lucky enough to find shiitake mushrooms at my supermarket, and decided to use them in this recipe instead of button mushrooms.
  • The consistency of the sauce is similar to alfredo sauce, so use a pasta able to stand up to the thick sauce.
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