Pesto Chicken Spaghetti
I was going to make Pesto Shrimp with pasta but I realized I used the bag of shrimp for the grilled shrimp-sausage-corn foil packets. I could’ve waited to use the jar of pesto until I bought shrimp but I was craving the pesto and pasta flavor so I’ve figured I could make it with thinly sliced chicken cutlets. To add dimension to the flavors I’ve decided to drench the chicken pieces in flour then pan-fry in butter and oil. I make something similar with rigatoni pasta except with tomato-based sauce. The idea is slightly crispy chicken with pasta, this time around with pesto.
It was DELISH!!!
Pesto Chicken Spaghetti
Ingredients
- 2-3 pcs boneless chicken breast (cutlets, sliced thinly)
- 1 1/2 cup flour
- sprinkle of garlic powder
- sprinkle of garlic powder
- 1/2 stick butter
- 3-4 tbsp oil
- 1 jar pesto
- 1 box thin spaghetti noodles
- water for boiling
- 1 sm onion chopped
- 2 cloves garlic peeled, chopped
- 2 cups reserved pasta water
Instructions
- Boil water to cook the pasta, al dente. Make sure to reserve 2 cups of pasta water before draining completely.
- Season flour with garlic powder, salt and pepper. Coat the chicken cutlets with the flour mixture.
- Heat up pan. Melt butter and add oil. Pan-fry the chicken cutlets, each side until golden brown. Do this in batches.
- Sliced the pan-fried chicken cutlets into strips. Set aside.
- Heat up wok or sauté pan. Add oil. Stir in chopped onion and garlic. Cook for a minute or 2. Add the jar of pesto sauce. Add the reserved pasta water. Stir everything together and let it boil.
- Add the cooked thin spaghetti noodles. Stir to incorporate the pesto into the noodles. Stir in the strips of chicken.
YUMMMMM! Don’t forget to sprinkle your plate of Pesto Chicken Spaghetti with grated Parmesan cheese. I hope you enjoy the recipe too.
