Thursday, March 11, 2010

Winner, Winner, Chicken Dinner

I'm all souped out. I decided that tonight I'd make this Chicken Pesto Pasta dish. I haven't made pasta for dinner in quite a while and I didn't get any pictures during the process but here's the finished product.
I used piccolino farfalle (baby bowtie) pasta and I popped a tasty bottle of 2007 Uvaggio Vermentino to use in my sauce and to drink with dinner. Perfect! Here's the recipe.

Chicken Pesto Pasta
(serves 2-3)

3/4 lb Chicken Breasts cut in 1-2 inch chunks
2 Tbsp Olive Oil divided
8 oz sliced white or brown mushrooms
4 oz cream cheese
1/2 cup white wine
2-4 oz pesto (to your taste)
1/4 to 1/2 cup pasta water or chicken broth
Salt & Pepper to taste

6 oz uncooked pasta

cook pasta in a bot of boiling, salted water until al dente, drain saving some water for the sauce.

Sprinkle the chicken with salt, a good pinch or so. Saute the chicken in 1 tbsp olive oil over medium heat just till you get color on the chicken. You don't want to cook all the way through. Remove to a plate. Add the second tablespoon olive oil and the mushrooms to the pan. Cook until they are getting some color and start to lose their moisture but don't let them cook all the way down. Slowly add the white wine and the cream cheese stir until it starts looking a bit creamy and saucy. Add the chicken and the juices from the plate back to the pan and let cook for a few minutes, to let the chicken cook through. No more than 5. Add the pesto to taste then the pasta. At this point you can decide if you need to add the pasta water to loosen the sauce some. Taste for additional seasonings, be careful with the salt as pesto can be pretty salty.


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