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Spirelli con Pollo e Pesto Basilico

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Spirelli con Pollo e Pesto Basilico

Ciao! Ristorante

 

Pesto Basilico (Basil, Parmesan, and Pine Nut Sauce)

Makes 1 ½ cups

2 cups   Fresh basil leaves, loosely packed

2   Medium size garlic cloves

½ cup  Fresh grated Parmesan cheese, preferably Parmigiano-Reggiano

1 cup  Extra virgin olive oil

½ cup  Pine nuts

1 ½ tsp.  Coarse salt or to taste

1 tsp.   Ground black paper or to taste

In a food processor or blender, combine basil, garlic, pine nuts, salt and pepper, and blend until thoroughly combined.  Add grated cheese and olive oil, blend to smooth consistency.

If pesto sauce is not used right away, store in an airtight container, refrigerate for up to 4 days or keep frozen for up to 2 – 3 months.

Spirelli Con Pollo e Pesto

1 serving

3 oz.  Heavy Cream

2 oz. Pesto Sauce (see recipe)

2 oz.  Chicken Stock

3 oz. Grilled Chicken

8 oz.  Spirelli Pasta, cooked al dente

Salt and Pepper to taste

1 oz. Pine Nuts, toasted

2 oz. Provolone cheese, shredded

2 Tbl. Tomato Concasse (definition is diced tomatoes, peeled and seeds removed

Place the heavy cream, chicken stock, and grilled chicken in a pan and bring to a simmer.

Add spirelli pasta and continue to cook for 2 more minutes

Add pesto, 1 oz. of the provolone, and tomato then toss to combine.  Heat, reduce sauce  and serve.

Place in a large pasta bowl and garnish with pine nuts, parsley and 1 oz. provolone  cheese.