I made the classic chicken pesto pasta—always a favorite—but this time, it was extra special thanks to homemade basil pesto made with our very own homegrown basil leaves. It doesn’t get any better than that!
INGREDIENTS
- 300g tagliatelle pasta
- 1 cup homemade spinach basil pesto
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 tbsp olive oil
- Salt and pepper, to taste
INSTRUCTIONS
- Cook the Pasta: Cook the tagliatelle according to package instructions until al dente (firm to the bite). Reserve about ½ cup of pasta water before draining. Rinse the pasta quickly under cold water, drain thoroughly using a colander, and set aside.
- Prepare the Chicken: If the chicken breasts are too thick, either pound them to about ½-inch thickness using a rolling pin or wooden spoon, or slice them lengthwise into thinner cutlets. Season both sides with salt and black pepper.
- Cook the Chicken
- Heat olive oil in a skillet over medium-low heat.
- Meanwhile, place the flour on a plate, add a pinch of salt, and mix well.
- Dredge each chicken cutlet in the flour, ensuring both sides are evenly coated.
- Cook the chicken in the skillet for about 5 minutes per side, or until a golden crust forms.
- Transfer the cooked chicken to a paper towel-lined plate and let it cool before cutting it into bite-sized pieces.
- Assemble the Pasta
- In a large pot or deep pan, warm ½ cup of the pesto over low heat.
- Add the cooked pasta and chicken pieces, tossing everything together using kitchen tongs. Adjust seasoning if needed.
- Pour in the remaining pesto, give it a final toss, and mix well.
- Serve & Enjoy: Serve warm, topped with extra pesto or freshly grated Parmesan cheese if desired. Enjoy!
Let me know if you’d like any further tweaks!
