May 13, 2009

Grilled Chicken and Pesto Farfalle

This sounds like your every day throw it together quickly and be done with it dinner. But it's not! It is quick and easy, but it took an average pre-made pesto and made it better (and stretched it farther)!

By adding some ingredients to the pesto, it made a small amount go a long way...I ended up using leftover sauce in another dish later in the week!

This was a quick, tasty and filling meal that was easy on the grocery bill!! And hopefully this will be the last time this summer that I have to buy pesto at the grocery store...there is basil on our back porch! Let's see if I can keep it alive! :)


Grilled Chicken and Pesto Farfalle
Cooking Light

Ingredients
1 3/4 pounds skinless, boneless chicken breast halves
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
20 ounces uncooked farfalle (bow tie pasta)
1 tablespoon butter
3 garlic cloves, minced
1 1/2 cups 1% low-fat milk, divided
2 tablespoons all-purpose flour
1 (3.5-ounce) jar commercial pesto (about 1/3 cup)
3/4 cup half-and-half
2 cups (8 ounces) shredded fresh Parmesan cheese, divided
4 cups halved grape tomatoes (about 2 pints)
1/2 cup chopped fresh basil

Directions
1. Prepare grill to medium-high heat. (I used a grill pan.)
2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. (I did not add salt and I wish I would have...it needed it!) Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.
4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally.
5. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk.
6. Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently.
7. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.
8. Add chicken and sauce to pasta, tossing well to coat.
9. Add tomatoes and basil; toss gently.
10. Sprinkle with remaining 1 cup cheese. Serve immediately.

5 comments:

thecookingnurse said...

This looks wonderful!

Joelen said...

This looks perfect for the season! Yum!

Tonya Lynn said...

I stumbled upon your blog while searching for a recipe on Google...

I made this recipe over the past weekend for my friends and they raved about it!

I've always been afraid to use pesto in the past because many times it tends to be too over powering for my pallete but paired with the 'creme type sauce' in this dish it was perfect!

Tonya Lynn said...

I stumbled upon your blog while searching for a recipe on Google...

I made this recipe over the past weekend for my friends and they raved about it!

I've always been afraid to use pesto in the past because many times it tends to be too over powering for my pallete but paired with the 'creme type sauce' in this dish it was perfect!

Joelen said...

This looks perfect for the season! Yum!

Post a Comment