Spring Pesto Pasta and Chicken

Sorry for the delay folks … school work has gotten the best of me the last couple months. Now that I am in the homestretch to the end and the workload is starting to wind down, I’ve been letting my creative juices flow a little more and the results have been pretty tasty if I do say so myself! 🙂

The sun has come out (oh wait, it’s almost always out in Denver) and feels warm (NOT always true in Denver) and a sun dress or two may have made an appearance! The windows have been open more often and the cool breezes blowing in. Sunshine, warm weather and cool breezes put me in the mood for lighter fare to eat and quicker meals so I can spend more time outside. This is one of those recipes that is perfect for a spring evening and for eating outside! 😉

I recently saw a recipe for an edamame and spinach pesto. I took the base idea and made it my own and the result was not half bad! 😉

Spring Pesto Pasta and Chicken
I apologize for the poor quality of the picture … all I had was my phone handy.


Pesto:

1/2 cup frozen shelled edamame, defrosted
1 cup spinach leaves (I used baby spinach)
1/2 cup fresh basil leaves
2 tablespoons olive oil
3 tablespoons water (or chicken or vegetable stock would be great too!)
2 garlic cloves
1 tablespoon fresh lemon juice
Salt & Pepper to taste

Chicken & Wine Sauce:
2 Boneless, skinless chicken breasts
1/4 cup white wine (I like a Riesling because it’s almost always a nice, light wine – feel free to use whatever you like, should always be worth drinking)
1/2 tbsp. butter
1 lb gf pasta (this works best with something like a spaghetti or fettucine, not so much with short-cut pasta)
1 shallot
2 cloves of garlic, minced
Salt & Pepper to taste
2 tsp Penzey’s Florida Seasoned Pepper
Goat cheese crumbles

Combine all the pesto ingredients except the olive oil into a food processor. Start the food processor and once the mixture has started to combine, start streaming in the olive oil through the top of the food processor spout. You may need to stop the blender and scrape the sides of the food processor. Pour enough olive oil to get the mixture to creamy. Let the mixture blend for a couple more minutes. It should be creamy and smooth. Taste to adjust for salt & pepper. Add to a small saucepan and cook for a few minutes until simmering … just to heat and get rid of the raw flavor. It’s a beautiful spring green color!

Start the pasta water, bring to a boil, add the pasta and salt generously (this adds great flavor to the pasta and the dish once complete). Cut the chicken into small cubes, sprinkle the Penzey’s Florida seasoning over it and toss and let it sit a minute. While that is sitting, cut up your shallot to your desired size (I don’t mind seeing it and eating it, hubby doesn’t want to know it’s in there), mince up the garlic.

Put a sauté pan over medium heat, let it get hot and add olive oil (“Hot pan, cold oil, food won’t stick” – The Frugal Gourmet) … just enough to barely coat the bottom of the pan (don’t want to deep fry). Add the shallots (they should sizzle when adding), sauté for a couple minutes, add the chicken and brown (“brown food tastes good” – Anne Burrell). Add garlic and sauté for just a minute (burned garlic tastes bitter). Add white wine and butter. Add salt and pepper to taste. Let it all cook together for a few minutes and marry together.

Drain pasta (reserve a cup of pasta water), add to a large pasta bowl. Toss with warmed pesto. If the pesto is too thick, add a little pasta water until it’s at the desired sauciness (yes, that’s an “Amy-ism”). Plate pasta, add chicken to top, sprinkle on goat cheese crumbles. VOILA! Enjoy with a glass of white wine and a beautiful sunny evening! 😉

There are so many great variations for this recipe … here are a few of my favorites:

Bacon Variation 1: Render up some bacon that has been chunked into small pieces. Cook until crispy. Add to pasta once the pesto has been added and they have been tossed together or as a garnish on top.

Veggie Variation 2: Roast some veggies till just under done and add to the chicken the last couple minutes of saute’ing (or just make the sauce with the roasted veggies). The picture shows some eggplant that I tossed with salt and pepper and olive oil and then roasted. The chicken and veggies can also be grilled and then cubed up afterward. The wine sauce can also be made by itself and poured over grilled meat if you want to put a whole chicken breast.

Seafood Variation 3: This would be fabulous with some grilled shrimp or fish as well. We can’t get good fresh seafood here in Denver, therefore it’s chicken. This is where the making the wine sauce separately would work.

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