Chicken Linguine with Basil Avocado Pesto
Ingredients:
for the sauce
- 2 T. minced garlic
- 2 T. fresh lemon juice
- 2 T. olive oil
- 2 ripe avocadoes
- 1/2 to 3/4 c. fresh basil
- 1/4 c. fresh baby spinach
- 1 t. salt
- 1/2 t. pepper
- pasta water, as needed to achieve desired consistency
for the pasta:
- 1 package linguine
- 2 T. olive oil
- 1 package boneless, skinless chicken breasts (about 2 lbs.)
- salt and pepper, to taste
- 1 (15 oz.) can diced tomatoes, drained
- grated parmesan cheese, as garnish (forgot this part, but it'd be yummy!)
1. Make the sauce. Combine sauce ingredients in a blender or food processor. Blend until smooth. Add pasta water as necessary to achieve desired consistency. (Can wait to add at the end when making the pasta... I added a small amount here since I was making pasta for Annalyn.) Set aside or store in air tight container in the fridge until ready to use.
only need about 1/2 a lemon's worth of juice
before pasta water
after pasta water - see how it's creamier?
and just like that, most of the work is done
and tomorrow's dinner is already started!
2. When ready to serve, slice the chicken breasts into roughly bite-sized pieces. Heat remaining 2 T. olive oil in a large skillet over medium-high heat. Add chicken to the pan, season with salt and pepper, and cook until slightly browned and cooked through, about 10-12 minutes.
3. Meanwhile, boil water in a large pot, add pasta and cook according to package directions. Drain pasta and return to pot.
4. Add sauce and diced tomatoes to the pasta and toss to combine. Add additional pasta water as needed to thin the sauce. Then add the chicken and give it a quick stir. Top with parmesan cheese and serve with a nice salad.
yep, they are pretty much always this adorable
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