Spring Pesto Penne

A savory citrus infused pasta medley

Ingredients

  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of unsalted butter
  • 1 bay leaf
  • 2 cloves of garlic, finely diced
  • ½ pound boneless chicken, cut into bite size pieces
  • Squeeze of lemon juice
  • 5 leaves of fresh basil, cut into a chiffonade
  • ½ teaspoon of crushed red pepper
  • ½ teaspoon of garlic powder
  • Kosher salt, to taste
  • 4 ounces of Classico® Traditional Basil Pesto
  • ¼ pound of penne pasta, cooked al dente and pasta water reserved

Directions

Heat olive oil and butter in a nonstick pan over low heat.  Add bay leaf and garlic to the sauté pan; cook until garlic is fragrant.  Then add chicken to pan, followed by a squeeze of lemon juice, a chiffonade of basil, and a sprinkle of salt; cook until chicken is golden over medium low heat.  Flip chicken over and season with crushed red pepper, garlic powder, and salt to taste; heat through for a couple of minutes. Add pesto, pasta, and 3 tablespoons of pasta water to the pan (or as needed to reach desired consistency).  Heat for another 5 minutes or so until chicken is cooked well.

Discard bay leaf and transfer pasta to a serving plate.  Garnish with fresh lemon slices and sprigs of basil.  Serve warm.

Cook’s note:

  • Be our guest and substitute your favorite pesto.

Copyright © 2015 My Cooking Nirvana.  All rights reserved.

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Fiesta Fusion Salad

Fiesta Fusion Salad

Treat yourself to a tangy, zesty delight!

Ingredients

  • 4 oz. yellow corn tortilla chips
  • 4 oz. Dole® American Blend salad
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup kernels of corn, cooked
  • 5 grape tomatoes, quartered
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons sour cream
  • 2 tablespoons Italian dressing and seasoning mix
  • 2 green onions chopped, with ends removed

Directions

  1. As a base, add tortilla chips to a large salad bowl.
  2. Layer by adding lettuce, black beans, corn, tomatoes, and Mexican cheese.
  3. In a small bowl, blend sour cream and dressing mix.
  4. To garnish, dollop dressing in center and top with green onions.
  5. Chill in the refrigerator until ready to serve.

Copyright © 2013 My Cooking Nirvana.  All rights reserved in all media.