Italian Chicken with Pesto Pasta

Beautiful, fragrant basil fills our herb garden this time of the summer. Making fresh pesto is much anticipated every summer.  I have used pesto in recipes this year, however, I waited to describe the process until the season warranted it!  There is nothing more heady than the smell of an armful of fresh basil. Pesto can be made with a combination of many different fresh herbs such as parsley, your choice of a hard grated cheese, a nut and good olive oil. I chose a traditional pesto with basil, Parmesan and pine nuts.

Basil Pesto

Printable recipe

4 c. Tightly packed fresh basil leaves

4 cloves of garlic

1/2 c. Pine nuts

1-1/3 c. Extra virgin olive oi

Kosher salt and cracked black pepper

1 c. Fresh grated Parmesan

Combine the basil, pine nuts and garlic in a food processor.  Pulse until coarsely chopped.

Through the chute of the processor, with the motor running, slowly pour the oil in until incorporated and smooth.  Add cheese, salt and pepper to taste and pulse until smooth. 

If not using immediately, place in a container and pour a thin layer of oil over the top to prevent any discoloration.  Pesto can be stored in the refrigerator up to three weeks.  Simply re-coat with oil after scooping some out for use. 

Italian Chicken with Pesto Pasta
printable recipe

1 lb. boneless, skinless chicken breast, cut in strips
1/2 c. Italian Bread Crumbs
3 T. Butter, melted
1 (14 oz.) can of diced tomatoes in sauce
1/2 c. prepared pesto
8 oz. rigatoni, cooked according to package directions

Preheat oven to 400 degrees.
Dip chicken strips in melted butter and roll in bread crumbs.  Place strips in an oven proof casserole. 

Bake 35 minutes.  Top with tomatoes and the cheese.  Bake for another 10 minutes until brown and bubbly.

Add the remaining tomatoes and the pesto to the hot pasta.