Do you ever see those recipes in magazines that say they will be done and on your table in ten minutes or less. And you laugh because you know it will take longer than that just to chop up whatever it is that needs to be chopped, or to find the ingredients in your cabinets?
I won’t promise ten minutes. But this delicious recipe takes only as long as your pasta takes to boil. That I will promise.
Step One: Get out your ingredients.
2/3 cup roasted red peppers, drained
2 cloves garlic
1/3 cup walnuts or pine nuts ( I used walnuts)
1 cup fresh basil, packed
1/2 cup extra virgin olive oil
salt and pepper to taste
Step Two: Pasta
Fill your big pasta pot up with water. Add some oil to the water so the pasta doesn’t stick to itself. Turn it on to boil.
Step Three: Chicken
Is your chicken breast still in the freezer? No problem. Take it out. I store mine in ziploc bags in the freezer. When I forget to defrost in advance I fill the sink with hot water and toss the bag in.
The chicken doesn’t need to be completely defrosted, you just need to be able to get a knife through it.
When you can break the breasts apart from each other, run them individually under the hot water for a couple minutes.
They are still partly frozen here. But I am able to fillet them and then slice them into strips. This makes cooking them thoroughly easier.
Put them in your skillet. Pour a couple tablespoons of olive oil in the skillet with them. Brown the chicken.
You don’t need them to cook all the way through, you just want them to be browned.
Pour about 1/2 cup of water in to the pan. I usually give it a few cranks of the sea salt also at this point.
Put the lid on. Turn the heat down to low and let it simmer away.
Step Four: Pesto
Get our your food processor.
Pack the fresh basil in there.
You want the extra virgin olive oil. Made from the pure, chaste olives who just said no. I used walnuts in place of pine nuts, because I could never find pine nuts in my grocery store. I could not tell the difference.
Garlic! No vampires coming around here, I tell you.
Roasted peppers are yummy. You will want a whole one from the jar . I know the recipe says 1/3 of a cup but how are you supposed to measure that?
Blend it all up.
Step Five: Killing time
Waiting for the pasta to finish boiling. Don’t cook it too much. You want it to be al dente not mushy.
Check the chicken and make sure it isn’t burning. It should be done cooking by now. Cut open one of the chicken breast strips and see if it is cooked. Remove from heat and set aside.
If you are like my husband you will use this time to clean up the kitchen, make a few spreadsheets, contemplate the perfect vacuuming schedule. If you are like me, you can use this time to read a few blogs.
Once the pasta is done, drain it and pour back into the pot. Pour the pesto sauce from the food processor into the pot. Stir well to coat. Shred the chicken breast and toss it into the pot also. Stir it up.
Step Six: Serve.
You can skip the wrinkly tablecloth if you would like.