Wednesday, March 31, 2010

Chicken Pesto Pasta

Last week, we used up some leftover grilled meats and had this delish Pesto Pasta, from Eating, Etc.  This was the second time I've made this, and we loved it both times.  The first time, I used leftover cedar-planked grilled chicken.  Oh wow- that was so good!!  This time around, we had some leftover plain grilled chicken, and some smoked, grilled pork chops that we threw in.  It would probably even be good with leftover grilled steak.  I used a bit of extra pesto and feta, and left out the wine (but used about 1 teaspoon of white wine vinegar).  I used fresh basil instead of oregano, because I had it on hand.  The kids liked this, although some of them were picky about the veggies. 

Chicken Pesto Pasta
from Eating, Etc.

1/2lb (or less) penne pasta
olive oil
4 fresh garlic cloves, minced
2T (or so) chardonnay, optional
juice from 1 lemon
1 orange or red bell pepper, thinly sliced
1 tub (about 2c) grape tomatoes, sliced
1-2 grilled or baked chicken breasts (or other grilled meat), thinly sliced
1/4c fresh oregano or basil, chopped
salt & pepper, to taste
1/4c pesto (or more if you like!)
1c mozzarella cheese, shredded
3/4c parmesan cheese, shredded
1/4c feta cheese, crumbled

1) In large pot, cook pasta to al dente (about 10-11 minutes).

2) In large, deep skillet, over medium heat, sauté garlic in olive oil.

3) Add wine & lemon juice.

4) Add peppers, tomatoes, chicken, oregano, salt & pepper, and sauté until tomatoes slightly soften.

5) Remove from heat, add pesto & cheeses, and toss until well-distributed.

6) Serve immediately.

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1 comment:

LadyJayPee said...

I haven't cedar-planked chicken before! Running to the grill! ;)