Pasta with Grilled Chicken and Emeril Lagasse's Creamy Pesto
To grill the chicken, I first drizzled it with walnut oil and sprinkled it generously with salt and pepper.
The only thing missing here was some fresh diced tomato, which I didn't have on hand.
1/2 cup fresh basil
1/3 cup olive oil
1/4 cup freshly grated Parmesan cheese, plus extra for serving
2 T lightly toasted walnut pieces
1-2 cloves garlic
2 oz cream cheese
2 cups uncooked pasta (I used penne)
2 boneless skinless chicken breasts, grilled and diced
Place the basil, oil, cheese, walnuts and garlic in a blender and process til smooth. Set aside.
In a small bowl, place the cream cheese, and microwave, uncovered, til it begins to melt slightly, about 30 seconds.
Mix cream cheese with pesto til smooth. Set aside.
Meanwhile, cook pasta til al dente, reserving about 1/4 cooking water. Drain and return hot pasta to cooking pot. Toss with warm pesto mixture, adding cooking water as needed.
Serve immediately with additional parmesan.
The only thing missing here was some fresh diced tomato, which I didn't have on hand.
1/2 cup fresh basil
1/3 cup olive oil
1/4 cup freshly grated Parmesan cheese, plus extra for serving
2 T lightly toasted walnut pieces
1-2 cloves garlic
2 oz cream cheese
2 cups uncooked pasta (I used penne)
2 boneless skinless chicken breasts, grilled and diced
Place the basil, oil, cheese, walnuts and garlic in a blender and process til smooth. Set aside.
In a small bowl, place the cream cheese, and microwave, uncovered, til it begins to melt slightly, about 30 seconds.
Mix cream cheese with pesto til smooth. Set aside.
Meanwhile, cook pasta til al dente, reserving about 1/4 cooking water. Drain and return hot pasta to cooking pot. Toss with warm pesto mixture, adding cooking water as needed.
Serve immediately with additional parmesan.
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