Health & Fitness
The Quirky Kitchen is Sick of Water
But I'm back and ready go get cooking! Pesto Chicken Pasta is pretty simple to make and tastes great.
Hello everyone! I am back! Living over by Spring and Butterfield, we had a little (read 3 feet) of water in our basement. So, between the hotel rooms, new furnace, and clean up I have been a little busy. Note to self, 3 kids and 2 adults in a 600 sq. foot room for several days is not much fun! But, we got through it and life is back to what we consider normal. So, Happy Thursday.
Everybody has to eat, right? So let's get some pasta going. Cook some pasta any way you normally do while broiling a few chicken breasts. Or, as I like to do, throw it on the grill! I make extra and freeze it.
Grab a food processor and make some Classic Basil Pesto from Pampered Chef
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Finely Process:
2 cups loosely packed fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
Add and process again:
1/3 cup olive oil
1 oz Parmesan cheese, finely grated
1/8 tsp each salt and coarsely ground black pepper
This will make quite a bit. Freeze your extras for up to 12 months!
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Toss the pesto and the pasta together and add cut up chicken breast. I don't eat pasta, so I just eat the chicken. Grate some Romano cheese over it and yum!
I am sorry I don't have a picture of this. It died with my computer last week!