Littleitalylinguinewithchickenpestoandpinenuts Recipes

LITTLE ITALY LINGUINE WITH CHICKEN, PESTO AND PINE NUTS

Steps:

• Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle with salt and pepper.
• Add 1/2 cup water to pan and bake at 350°F for 15 minutes or until cooked through.
• Remove from oven and let cool. Pull it into small strips.
• Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
• Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.

CREAMY CHICKEN PESTO LINGUINE

Steps:

• Saute onion and garlic in oil in skillet.
• Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
• When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
• Cook over medium heat until thickened.
• Drain cooked linguine and serve chicken and sauce over top.
• Sprinkle with additional Parmesan cheese, if desired.

PESTO WITH LINGUINI

Steps:

• Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
• Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.