For pesto:
- 3 cups fresh basil leaves
- 1 cup pine nuts, toasted
- 4 cloves garlic, peeled
- 1/4 cup parmesan cheese, grated
- 1 cup olive oil
- Salt and pepper to taste
- 1 package (16 ounces) bow tie pasta
- Pinch of salt
- 1 tablespoon oil for pasta water
- 2 tablespoons of oil from sun dried tomatoes jar (or olive oil)
- 2 cloves garlic, minced
- 2 chicken breasts, boneless and skinless cut into bite size pieces
- Crushed red pepper flakes to taste
- 1/2 cup pesto sauce
- 4 ounces sun dried tomatoes packed in oil, cut into strips
Method:Using a blender or food processor to make pesto. Basil, pine nuts, garlic and Parmesan cheese to start with; pulse to chop slowly pouring in oil. Transfer to a container and stir while adding salt and pepper. Cover and refrigerate until needed.
About halfway with water, fill a pasta pot and add salt and oil. Bring water to a full rolling boil, add pasta and 7 minutes (al dente) to cook. Remove pot from heat and drain pasta well.
Open jar of sun dried tomatoes in a large skillet over medium heat packing oil 2 tablespoons (or use olive oil) transfer. Sauté garlic until tender and then stir in chicken pieces. Season with red pepper flakes and cook until chicken is cooked through with no pink remaining.
In a large bowl, pasta, chicken, combine sun-dried tomatoes and pesto. Toss to coat evenly and serve.
- Follow RecipesDream
- Follow @us
