Chicken Pesto
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
1 cup fresh basil, see note
1/2 cup parsley
3 medium cloves garlic, peeled
1 teaspoon grated lemon peel
1/4 cup grated Parmesan cheese
1/4 cup olive oil
6 tablespoons butter or margarine
2 pounds boneless chicken breasts, skinned and cut in 1/2-inch strips
1 large onion, sliced
1/2 pound medium mushrooms, quartered
1/2 red pepper, cut in strips
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons toasted pine nuts
1 pound fusilli, cooked as package label directsIn food processor, pureé basil, parsley, garlic and lemon peel. Add Parmesan; process until blended. With processor running, add olive oil; set aside.
In 12-inch skillet or large wok, over medium-high heat, melt 3 tablespoons butter. Add half the chicken; sauté until brown and firm, about 4 minutes. With slotted spoon, remove chicken to bowl; in drippings in pan, sauté remaining chicken. When browned, remove chicken to bowl.
In same skillet, melt remaining butter. Add onions, mushrooms and pepper strips; sauté until tender-crisp, about 4 minutes. Return chicken to skillet; stir in reserved pesto, the lemon juice, salt and pepper. Cook, stirring, until mixture is heated through. Stir in toasted pine nuts. Serve with hot fusilli.
Makes 4 to 6 servings
NOTE - One cup parsley leaves plus 4 teaspoons dried basil leaves may be substituted for fresh basil.