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Ingredientes
- 1 x recipe egg pasta, (or possibly 3/4 lb, farfalle or possibly linguine
- Â Â pesto
- 1/3 c. parmesan cheese, grated
- 4 x cloves garlic
- 1 tsp salt
- 1 quart fresh basil leaves, loosely
- 1/3 c. pine nuts
- 3/4 c. extra virgin olive oil
- 1Â 1/4 lb boneless, skinless chicken
- Â Â (4)
- 1 Tbsp. vegetable oil
- Â Â salt\pepper
Direcciones
- PREPARATION: Make the Egg Pasta dough; roll as thin as possible. For farfalle, cut dough into 1-inch wide strips; then cut each strip into 2 inch long pcs. Healthy pinch each piece to create a bow-tie. Or possibly cut dough into 1/8-inch wide strips for linguine.
- For The Pesto, grate the cheese. Mash the garlic with the salt to create a smooth paste. Combine the garlic paste, basil, pine nuts, and extra virgin olive oil in food processor or possibly blender. Puree till smooth. Stir in the cheese.
- NOTE: Canbe made to this point several hrs ahead.
- COOKING AND SERVING: Heat the grill or possibly broiler. Toss the chicken with vegetable oil and sprinkle with salt and pepper. Broil or possibly grill the chicken, turning once, till just cooked through, about 10 min total. Cut into bite-size pcs. Cook pasta in boiling, salted water till tender, about 3 min for fresh pasta. Drain and return to pot. Toss with chicken and pesto sauce and season with salt and pepper. Serve hot or possibly at room temperature.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 736 | |
| Calories from Fat 625 | 85% |
| Total Fat 70.68g | 88% |
| Saturated Fat 12.55g | 50% |
| Trans Fat 0.09g | |
| Cholesterol 81mg | 27% |
| Sodium 846mg | 35% |
| Potassium 349mg | 10% |
| Total Carbs 3.31g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.54g | 0% |
| Protein 24.03g | 38% |
