Pesto chicken pasta with basil – cupboard kitchen

Pesto chicken pasta with basil

Preparation time:: 10 minutes Cook time:: 20 minutes Total time:: 30 minutes Portions:: 4

Chicken pasta in a creamy pesto sauce at Basil Alfredo!

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ingredients

• 8 ounces pasta (gluten -free for gluten -free)
• 2 tablespoons of olive oil (or butter)
• 1 book breasts or boneless and skinless chicken, cut into pieces of the size of a bite
• 1 teaspoon of Italian seasoning (link) (or Oregan)
• salt and pepper to taste
• 2 garlic cloves, chopped
• 1/2 teaspoon of red pepper flakes (optional)
• 1 cup of chicken broth (link) (or 1 cup of cooking water for reserved pasta)
• 1 cup of heavy cream / whipped cream (or milk, or half and half)
• 1/4 cup of amonggiano Reggiano (Parmesan cheese), grated
• 1/2 Basil pesto cup (link)
• salt and pepper to taste

instructions

1. Start cooking pasta as shown on the packaging.
2. Heat the oil in a large skillet over medium heat, add the chicken, seasoned with the Italian seasoning, salt and pepper and cook, about 10 minutes.
3. Add the garlic and the red pepperflock and cook until they are flavored, about a minute.
4. Add the broth and deglaze the pan, scraping the brown pieces from the bottom of the pan while the sizzling broth.
5. Add the cream, mix, bring to a boil, reduce the heat and simmer for 5 minutes.
6. Add the Parmesan, mix and let melt in the sauce.
7. Turn off the fire, mix the pesto and season with salt and pepper to taste.
8. Drain the pasta, reserving part of the pasta cooking water, mix with the sauce, as well as enough pasta water reserved to bring the desired consistency to the sauce.

Option: Add 1 small onion, diced, cooked with the chicken.
Option: Add 1/4 cup of dried tomatoes to the sun, trenches, as well as the cream.
Option: Add 2 cups of baby spinach, after the pesto, mix it and let it wiggle.
Option: Adding 1 (14 ounce) can artichoke hearts, in quarters, with the pesto.
Option: Add 1 tablespoon of lemon juice and / or 1 teaspoon of lemon zest, as well as the pesto.
Option: Use more Parmesan!
Option: Add 1 cup of mozzarella, shredded, with parmesan, letting it melt in the sauce.
Option: Add 4 ounces of cream cheese, room temperature, as well as parmesan, letting it melt in the sauce.
Option: Replace the cream with more chicken broth for a lighter version
Option: Serve garnished with 1 cup of tomato bruschetta (see below).
Option: Serve with an additional spoonful of pesto on top!

Nutritional:: CALORIES 432,, Fat 31g (15g saturated,, Trans 0g),, Cholesterol 181 mg,, Sodium 366 mg,, 24G carbohydrates (0.5 g fiber,, Sugar 4.4G),, Protein 41g

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Tomato bruschetta

Preparation time:: 15 minutes Total time:: 15 minutes Portions:: 4

Fresh tomatoes mixed with garlic, onions, olive oil, balsamic vinegar and basil!

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ingredients

• 2 cups of tomatoes, seeds and diced
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of balsamic vinegar
• 3 cloves of garlic, chopped / grated
• 2 tablespoons of red onion, finely in dice
• 2 tablespoons of basil, in thin slices
• salt and pepper to taste

instructions

1. Mix everything well and possibly let it sit for an hour before enjoying it!

Nutritional:: CALORIES 52,, 3G fat (0.3 g saturated,, Trans 0),, Cholesterol 0,, Sodium 5 mg,, 4G carbohydrates (1g fiber,, 2G sugars),, Protein 0.8 g

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