I know we've all been there - long day at work, and the last thing you want to do is cook something. You use some shortcuts and boil some packaged pasta and throw some canned sauce into the mix and call it a day.
Below is a new recipe I created that challenges you to take one or two extra steps but I promise you - it's totally worth it! On a most basic level, it's just grilled chicken, pasta and a pesto sauce. By using fresh ingredients and making my own pesto sauce, the dish was elevated to a whole new level. I also got to use my basil plant I recently planted in my backyard - much cheaper in the long run. Hands down one of my easiest, healthiest, and yummiest recipes to date!
Grilled Chicken Pesto with Fettuccine
Serves: 4-6
Prep: 20 minutes
Cook: 10 minutes
Ingredients:
1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil
1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil
2 lbs grilled chicken breast
1/2 teaspoon adobo seasoning
1 lb FRESH fettuccine (see if your local grocer has this - it makes such a difference!)
1. Start with making the pesto. I removed pine nuts or walnuts from this version (stolen from Skinnytaste) to lower the fat content, and I promise you don't even notice.
Ingredients:
1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil
Directions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil
Directions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
2. After this, start a pot of hot water for your pasta and allow it to get to a rolling boil. Generally, I like to add salt and olive oil to the water, but I would omit the salt this time. The pesto already has this flavor and this can easily get too salty.
3. Next, you can get started on your grilled chicken breast. I used a skillet, and left the chicken there to cook on medium high until no longer pink. Make sure to not move the chicken around too much, so it gets those nice grill marks.
3. Once your water is ready, add the fresh fettuccine. Mine took less than three minutes to cook, so don't leave this unattended! If you are using boxed, just follow the directions they provide.
4. Cut chicken into bite size chunks, mix with fettuccine and the pesto. Add more olive oil as necessary and top with more grated parmesan. Enjoy!
