Grilled Chicken in Mint Pesto Cream uiith Farfelle
Ingredients
MINTED PESTO BUTTER
1/2 cup Basil Mint Pesto (page 18)
1 green onion (including top), sliced
pinch of ground nutmeg
1/4 cup butter, softened to room temperature
Directions
Combine pesto, green onion, nutmeg and butter in
a blender or food processor
Whirl until well com-
bined, scraping sides of container several times
Set
aside.
1/4 cup pine nuts
2 whole chicken breasts (about 1 pound each),
skinned, boned, and split
1 tablespoon olive oil
1 pound dry or 1 load of fresh butterfly pasta
1/4 cup dry white wine
1 cup whipping cream
2 tablespoons chopped roasted red pepper
fresh basil sprigs
1/2 cup freshly grated Parmesan cheese
Stir pine nuts in a small flying pan over medi-
um low heat until lightly browned (about 3 min-
utes)
Set aside.
Rinse chicken and pat dry
Brush on all sides
with olive oil
Place a ridged cooktop grill pan over
medium heat; heat until a drop of water dances on
the surface
Place chicken on hot pan and cook,
turning once, until well browned on outside and no
longer pink in center; cut in thickest part to test
(about 10 minutes total)
Cut chicken into 1/2-
inch-wide bite size strips.
While chicken is cooking, cook pasta until al
dente
Drain well and set aside.
In a wide frying pan, combine Minted Pesto
Butter and wine
Cook over medium heat, stirring
occasionally, until bubbly (about 2 minutes)
Stir
in cream and bring to a full rolling boil, stirring
often
Season sauce to taste with salt, then add
roasted pepper, pasta, and chicken
Mix gently,
using 2 spoons
Sprinkle mixture with toasted pine
nuts and garnish with fresh basil sprigs
