Chicken Pesto Pasta and a side of Brussel Sprouts

17 Nov

This recipe is so delish I can’t even stand it! It’s actually a Paula Deen recipe (one of the healthier ones) for Chicken Pesto pasta and it is superb!

I’ve made this several times now, and we usually have some type of side salad to go along with it, but last night we had brussel sprouts. I used to loathe brussel sprouts, that is, until my dear sweet friends E. Boone and BW taught me their amazing recipe. Now I am hooked!

Chicken Pesto Pasta (Paula Deen’s recipe with a touch of *Jamie)

Ingredients: 

1/4 cup of *organic unbleached all purpose flour

1/2 teaspoon of salt

1/2 teaspoon of ground black pepper

1 1/2 pounds of *organic boneless skinless chicken breasts, cut into 1 inch pieces

2 tablespoons of  *organic  cold pressed olive oil

2 tablespoons of fresh lemon juice

1 1/2 cups of  *organic milk

1 (0.5 oz) package of dry pesto mix  * I use fresh pesto instead and just eyeball it!

1 cup of frozen *organic peas

1/2 cup of *freshly shredded all natural Parmesan cheese

1 (12oz.) package bow tie pasta, cooked and kept warm * I use Delallo  Organic Farfalloni

Directions:

1. In a large resealable bag, combine, flour, salt, and pepper. Add chicken; seal bag, shaking to coat.

2. In a large skillet ( I like to use my cast iron skillet), heat olive oil over medium high heat. Add chicken, and cook for 5 minutes or until chicken is cooked through. Add lemon juice scraping the brown bits from the bottom of the skillet with a wooden spoon.

3. In  a small bowl, combine the milk and pesto. Add milk mixture and peas to the chicken mixture; cook for 5 minutes or until the sauce thickens. Stir in cheese. Add cooked pasta, tossing to coat. Serve immediately.

Voila!

Brussel Sprouts

( E Boone and BW’s recipe with a touch of *Jamie)

Ingredients:

1 bag of brussels

*organic olive oil

kosher salt

coarse ground black pepper

 Directions:

Preheat oven to 375 degrees

Trim brussel sprouts and cut in half vertically.

Warm olive oil in cast iron skillet over medium- high heat

Add Brussels and cook for 5-10 minutes until slightly brown

Put the skillet into the preheated oven and cook for 18-20 mins (keep an eye on them!) I like mine brown and a little crispy.

Enjoy!

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