Ingredients:
1 recipe egg pasta (or 3/4 lb farfall, e or linguine)
1 pesto
1/3 cup parmesan cheese, grated
4 clove garlic
1 tsp salt
1 qt fresh basil leaves, loosely packed
1/3 cup pine nuts
3/4 cup olive oil
1 1/4 lb boneless, skinless chicken breasts, (4)
1 tbsp vegetable oil
1 salt\pepper
Instructions:
PREPARATION: Make the Egg Pasta dough; roll as thin as possible. For
farfalle, cut dough into 1-inch wide strips; then cut each strip into
2 inch long pieces. Pinch each piece to form a bow-tie. OR cut dough
into 1/8-inch wide strips for linguine.
For The Pesto, grate the cheese. Mash the garlic with the salt to
form a smooth paste. Combine the garlic paste, basil, pine nuts, and
olive oil in food processor or blender. Puree until smooth. Stir in
the cheese. NOTE: Can be made to this point several hours ahead.
COOKING AND SERVING: Heat the grill or broiler. Toss the chicken
with vegetable oil and sprinkle with salt and pepper. Broil or grill
the chicken, turning once, until just cooked through, about 10
minutes total. Cut into bite-size pieces. Cook pasta in boiling,
salted water until tender, about 3 minutes for fresh pasta. Drain and
return to pot. Toss with chicken and pesto sauce and season with salt
and pepper. Serve warm or at room temperature.
Makes 4 servings.
[COOKS March-April 1988]
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
--------
MARQUIS, Donald
Pasta With Pesto & Chicken Recipe provided by Recipes To-Go
|
|
