Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken

poniedziałek, 17 lutego 2014

Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken

Time: 40 mins


  • 1/2 cup pine nuts
  • 2 cups fresh basil
  • 1/4 cup fresh thyme
  • 1 cup fresh parsley
  • 2 garlic cloves
  • 1 cup parmesan cheese, grated
  • 3/4 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon ground black pepper


  • 1 Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
  • 2 While pin nuts are toasting, put remaining 9 ingredients in a food processor.
  • 3 When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
  • 4 In a large pot, start boiling water for pasta.
  • 5 Preheat oven to 375 degrees.
  • 6 While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
  • 7 Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
  • 8 Heat oil in oven proof skillet over medium-high heat.
  • 9 Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
  • 10 Add tomatoes and scallions to chicken and place skillet into preheated oven.
  • 11 Cook chicken for 15-20 minutes.
  • 12 When chicken is done, remove from oven.
  • 13 Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.

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