Serves: 4 or more.
Pasta and Chicken Ingredients:
2 boneless chicken breast, sauté or grill and cut into half-inch dice
1/4 lb. tagliatelle pasta, cook al dente
Pesto Ingredients:
2 c. fresh basil (no stems), chopped
1 c. pine nuts, toasted
2 c. Parmesan cheese, shredded
2-2 1/4 c. extra virgin olive oil
5 cloves garlic
1 tbsp. salt (sea salt if available)
Procedure:
Place all ingredients of pesto mix into a food processor and macerate until well blended. Place into sauté pan and heat gently (if necessary, add one or two tablespoons of pasta water). Add chopped chicken and tagliatelle. Blend quickly. Plate and garnish with toasted pine nuts, fresh basil and shredded Parmesan cheese.
Type: Authentic RecipePasta and Chicken Ingredients:
2 boneless chicken breast, sauté or grill and cut into half-inch dice
1/4 lb. tagliatelle pasta, cook al dente
Pesto Ingredients:
2 c. fresh basil (no stems), chopped
1 c. pine nuts, toasted
2 c. Parmesan cheese, shredded
2-2 1/4 c. extra virgin olive oil
5 cloves garlic
1 tbsp. salt (sea salt if available)
Procedure:
Place all ingredients of pesto mix into a food processor and macerate until well blended. Place into sauté pan and heat gently (if necessary, add one or two tablespoons of pasta water). Add chopped chicken and tagliatelle. Blend quickly. Plate and garnish with toasted pine nuts, fresh basil and shredded Parmesan cheese.
Author: Chef Sheldon Kaganoff
Restaurant: Pizza Mizza Café
Source: http://www.newspress.com/chefsonline/pizzamizza.htm