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Ingredients Jump to Instructions ↓

  1. 1 Recipe Egg Pasta

  2. 3/4 Lb

  3. 1/3 c Parmesan cheese, grated

  4. 4 Clove garlic

  5. 1 ts Salt

  6. 1 qt Fresh basil leaves, loosely

  7. -packed 1/3 c Pine nuts

  8. 3/4 c Olive oil

  9. 1 1/4 lb Boneless, skinless chicken

  10. -breasts (4) 1 tb Vegetable oil

  11. 1-inch wide strips; then cut each strip into 2 inch long pieces. Pinch each piece to form a bow-tie. OR cut dough into 1/8-inch wide strips for linguine.

  12. 10 minutes total. Cut into bite-size pieces. Cook pasta in boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and return to pot. Toss with chicken and pesto sauce and season with salt and pepper. Serve warm or at room temperature. Makes

  13. 4 servings.

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