|Creamy Basil Pesto Pasta With Chicken|
Creamy Basil Pesto
1/2 cup freshly grated Parmesan Cheese (I used The Cheese Guy brand)
1 cup Light Sour Cream (I used Daisy)
2 cups Basil
1/3 cup Parsley (flat leaf or curled)
4 Garlic Cloves, roughly chopped
2 tablespoons Walnuts or Pine Nuts (I used walnuts)
Toast walnuts or pine nuts in a skillet or in oven for about 10 minutes or so.
Remove from heat, let cool.
Using a food processor or blender, add Garlic and Sour Cream and pulse until combined and Garlic is chopped well.
Add Basil, Parsley, Parmesan Cheese, Walnuts, Kosher Salt and Black Pepper and puree until smooth (about 2-3 minutes).
Pour into dish, taste and add more Salt and Black Pepper if needed.
Put aside for now.
|Fresh Basil from Allen's indoor urban garden|
1 package of Chicken Cutlets or Chicken Breasts
1 tablespoon Vegetable Oil
Wash Chicken Cutlets or Breasts and dry thoroughly with paper towels. Wash your hands.
Season Chicken with Kosher Salt and Black Pepper on both sides.
Take a skillet and heat to medium heat and coat pan with Vegetable Oil.
When hot, add and cook chicken on both sides.
Remove chicken, place on cutting board and cut into strips and then into 2 inch chunks.
Place chicken in skillet and cover. Put aside for now.
|Parsley from Allen's indoor urban garden|
1 package Spaghetti (I used Barilla)
1 tablespoon Olive Oil
1 tablespoon Butter
1/2 cup Parmesan Cheese
1 tablespoon Basil
In a large pot, boil Water.
Season water well with Kosher Salt.
When water boils, add Olive Oil.
Cook Spaghetti until Al Dente.
Drain. Return Spaghetti to pot.
Add Butter and stir in until melted.
Add freshly grated Parmesan Cheese and combine.
Add Chicken and Creamy Basil Pesto and combine well.
Plate and add Basil garnish.
To order delicious cheeses like the Parmesan Cheese used in this recipe, go to: www.thecheeseguy.com.