Chicken With Habanero-Pistachio Pesto PastaServes 4
4 Skinless Chicken Breasts, barbequed and cut in bite-sized chunks
1 lb Bowtie Pasta, cooked al dente and drained
1 TBS Olive Oil
2 TBS Balsamic Vinegar
Salt & Pepper, to taste
½ Cup Habanero Flavored Pistachios*
½ Cup Fresh Parmesan, grated
¼ Cup Extra Virgin Olive Oil
5 Garlic Cloves, chopped
½ Cup Fresh Basil
½ Cup Fresh Cilantro
3 TBS Fresh Parsley
Salt & Fresh Ground Black Pepper, to taste
1. Barbeque the chicken and keep warm.
2. To make the pesto, add all the ingredients, except salt and pepper, in a food processor. Process to a thick paste.
3. In a sauté pan combine the olive oil and balsamic vinegar and bring to a gentle simmer. Add the chicken and simmer 2 – 3 minutes, just until warm and well coated.
4. In a large serving bowl add the cooked and drained pasta, the habanero-flavored pistachio pesto and the chicken (including the cooking sauce) and toss well.
*If you cannot find habanero-flavored pistachios, use regular pistachios and add ½ tsp habanero hot sauce, any brand before processing.
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