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Chicken and Pesto Pasta

List of Ingredients





Pasta, Seafood and Eggs:
Chicken and Pesto Pasta

from True Grits...
Tall Tales and Recipes from the New South
___________________________________

INGREDIENTS FOR THE PESTO:

1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
4 cloves of garlic
1/2 cup grated Romano cheese
1/2 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1/2 cup olive oil

NOTE: To toast pine nuts, spread the nuts on a baking sheet or
a microwave-safe dish. Toast at 350 degrees for 6 to 8 minutes
or microwave on High for 1-1/2 minutes or until light brown.
Watch the nuts carefully to prevent overbrowning.

INGREDIENTS FOR THE CHICKEN SAUCE AND PASTA:

2 boneless skinless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne
3 tablespoons olive oil
4 green onions, chopped
2 cloves of garlic, minced
8 ounces fresh mushrooms, sliced
2 medium zucchini, sliced
6 ounces cream cheese, softened
3/4 cup half-and-half
16 ounces herb-flavored fettuccini, cooked
1/4 cup grated Romano cheese

TO PREPARE THE PESTO:

* Process the basil, parsley, garlic, Romano cheese and pine
nuts in a food processor fitted with a steel blade until finely
minced.

* Add the lemon juice and olive oil gradually, processing
constantly until smooth.

TO PREPARE THE CHICKEN SAUCE AND PASTA:

* Cut the chicken into bite-size pieces; rinse and pat dry.
Season with paprika and cayenne. Saute in half the olive oil in
a large skillet until cooked through; remove with a slotted
spoon.

* Heat the remaining olive oil in the same skillet. Add the
green onions and garlic. Saute until tender. Add the
mushrooms. Saute for 5 minutes or until tender.

* Stir in the zucchini, cream cheese and half-and-half. Bring
to a boil, stirring to mix the cream cheese well. Add the
chicken; mix well. Simmer for 4 minutes or until slightly
thickened.

* Toss the hot pasta with the pesto in a large serving bowl.
Top with the chicken sauce; sprinkle with the Romano cheese.

SERVES 6
___________________________________

Copyright 1995 The Junior League of Atlanta, Inc. All rights
reserved.


Recipe