This week the IHCC members are going Herbalicious! That means we prepare a Curtis Stone dish using any herb, or mixture of herbs. I wasn’t sure what to serve, I couldn’t decide between Mushroom Risotto with fresh Herbs and
Pesto-Glazed Chicken Breast with Spaghetti
I got organic chicken breast that I opted for the latter. Although the recipe has a lot of steps, it is quick and easy if you prepare the pesto up to 2 days ahead and keep it covered and refrigerated.
I halved the recipe, eat one serving freshly prepared and enjoyed the other for lunch at work.
Pesto-Glazed Chicken Breast with Spaghetti
Yield:2 servings
Ingredients:
Pesto
- 1 clove garlic
- 1 bunch fresh basil leaves; about 18 grams
- 15 – 20 grams Parmesan cheese, freshly grated
- 25 grams plus 15 grams pine nuts, toasted
- 2 tablespoons plus 1,5 tablespoons extra-virgin olive oil
Chicken
- Sea salt
- pepper, black, freshly ground
- 2 skinless chicken breast fillets; about 300 grams
Pasta
- 135 grams dried spaghetti
- ¾ tablespoons flat-leaf parsley, coarsely chopped
- 15 grams Parmesan cheese, shaved, for garnish
- ¾ tablespoons torn basil leaves, for garnish
SOURCE
modified from Ulrike Westphal inspired by:
Curtis Stone
Instructions
- Preheat oven to 200°C.
- To make the pesto: Using a large mortar and pestle, smash the garlic into a coarse puree. Add 1 1/2 bunches of basil and pound until it is coarsely chopped. Mix in the grated Parmesan cheese. Add 1/3 cup of pine nuts and smash to break them up.
- Slowly mix in 1/4 cup of olive oil. Season the pesto to taste with salt and pepper. Set it aside.
- To make the chicken: In a large ovenproof sauté pan, heat 1 tablespoon of the oil over high heat. Sprinkle the chicken breasts generously with salt and pepper. Cook the chicken breasts just until golden brown but not yet cooked through, about 2 minutes per side.
- Remove the pan from the heat. Spread the pesto over the top of the chicken breasts. Transfer the pan to the oven and bake until the chicken is just cooked through, about 8 minutes.
- To cook the pasta: In a large pot of boiling salted water, cook the spaghetti over high heat until al dente, stirring occasionally to prevent it from sticking, about 8 minutes. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.
- Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well. Add the spaghetti and parsley and toss to coat.
- To serve: Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for second serving.
- Cut each chicken breast crosswise and on a slight diagonal into 4 slices. Arrange the chicken slices alongside the spaghetti.
- Garnish with the remaining pine nuts, shaved Parmesan cheese, and torn basil. Drizzle the remaining oil over and serve.
total time: 45 minutes
preparation time: 22 minutes
cooking/baking time: 21 minutes
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Photo Credit: I ♥ Cooking Clubs
For all other great Herbalicious! recipes visit the I heart cooking clubs site
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