Bowtie Pasta with Pan-fried Chicken Breast and Spring Pea Pesto
2015-04-19 17:05:21
Serves 6
Fresh pea pesto is the highlight in this creamy delicious pasta dish!
Ingredients
- 2 cups fresh or frozen peas, blanched in boiling water for 30 seconds and shocked in cold water
- ½ cup grated Parmesan
- ½ cup walnuts (or pine nuts)
- 2 medium garlic cloves
- ¼ cup extra-virgin olive oil (plus 1 teaspoon for garnish)
- ¼ teaspoon kosher salt
- 6 boneless skinless chicken breasts , (about 2 1/4 pounds)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces bowtie pasta
- 1 tablespoon mint leaves, chopped plus more leaves for garnish
Instructions
- For the pesto, combine the peas, Parmesan, walnuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
- Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. (Slightly undercook as they will continue to cook when removed from pan) Rest the chicken covered loosely with foil for at least 5 minutes, then cut on the diagonal into bite sized pieces.
- Meanwhile, cook pasta according to package directions. Save 1 cup of pasta water to add as needed. Toss together the pasta, pesto, chopped mint, chicken and any needed pasta water to moisten. Drizzle with olive oil, garnish with mint leaves and serve immediately.
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