Chicken Fettuccine with Pesto Cream Sauce

Oh my is this ever an amazing dish.  So pro-star too. You will be so impressed with yourself it's not even funny. I recently posted a yummy pesto recipe too, or you could also pick some up from the grocery store (I of course, highly suggest you make your own though). In Ottawa, you can get great fresh basil this time of year at Nicastros in the Glebe.  Much better tasting (and priced!) in my opinion than the usual tiny sprigs you can buy at the grocery stores. Bon appétit!

ps - My camera battery had died the day I made up this dinner, so you get the beautiful Martha picture to go along with this recipe too.

Ingredients:
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound fettuccine
1/2 cup basil pesto
1/4 cup heavy cream

Directions:
1. Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.

2. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.

3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.

4. In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

- recipe cred to Martha 

Fresh Basil Pesto

One of my greatest pleasures during the summer months is having access to copious amounts of fresh garden basil. That said, come winter, it`s always so disappointing to have to go and buy those ridiculously overpriced packages of herbs at the grocery store. They really are a taste of those smidgens of summer though and are a real treat for making delicious homemade pesto during that long cold stretch from October-May. I made up this yummy batch of basil pesto and kept some left over basil leaves for adding to our salads and sandwiches this week. So good.

A couple of really important pesto notes:

1. Don't heat it! Rule number one is don't heat the pesto. Let the pesto room to warm temperature and add to hot pasta or top vegetables.
2. Some people prefer to mix half parsley and half basil to tone-down the strong basil flavor. I personally really dig that bail-goodness so I always go for 100% fresh basil.

3. Don't skimp on the cheese. Buy good quality Parmigiano Regiano. The results will be worth the extra dollar for the cheese.
4. You may think it’s nice to toast the pine nuts until they’re coloured, to give them a nutty taste, but, according to Jamie, the really good, truly Italian pestos just have them very lightly toasted, to give a creaminess rather than a nuttiness.

Bon appétit!

Ingredients:
1 clove of garlic, chopped
sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
a handful of pine nuts, very lightly toasted
a good handful of freshly grated Parmesan cheese
extra virgin olive oil
optional: a small squeeze of lemon juice

Directions:
Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Depending on how much of a garlicky taste you like, go for either 1/2 a clove or a whole one. You can add more later if need be. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

Chicken Zucchini Pistou with Penné Pasta

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First and foremost: What is Pistou you ask? I didn’t know either. Turns out that it is French pesto. You`ll definitely need a food processor for making this dish - something we invested in a couple of years back and couldn`t do without. That poor thing has been so over used that it now requires firmly inserting a pen (or BBQ skewer as is often handy) to engage the machine at all times while you`re using it.  

This dish was really yummy. Especially eating it with such wonderful ladies. The flavours are really rich yet subtle. Any cooking with cream is truly special. Truly truly. Pour yourself a big glass of wine and if you are really inspired make a salad and call it dinner. Bon appétit!

Ingredients (for 4):
4 teaspoons olive oil
2 1/2 cups sliced zucchini
1 cup packed basil leaves
1/2 cup shaved Parmesan cheese
2 Tablespoons toasted pine nuts
4 chopped garlic cloves
1 cup chopped chicken
2 cups chopped Vidalia (or other sweet onion)
1 3/4 teaspoons salt
8 ounces penne pasta
1/4 cup heavy cream
1/2 teaspoon pepper

Directions:
1. Heat 2 teaspoons of olive oil in a large saute pan. Add the zucchini and cook until tender and golden, about 5 minutes. Transfer to a plate and cool.

2. Put 1/4 cup of the cooked zucchini, basil, 1/4 cup cheese, pine nuts and garlic in the food processor.

3. Add the rest of the olive oil to the pan and add the onions. Cook for 10 minutes until the onions are brown. 1/2 way through, add the chicken and cook through. Cook the pasta in 6 quart of salted water. Reserve 1/3 cup cooking liquid to add to the processed zucchini mixture. Add the cooking liquid to the food processor and pulse until smooth.

4. Add the zucchini back to the pan with the pasta and the processed zucchini mixture. Add the heavy cream and salt and pepper. Cook for a few minutes until everything is heated through, maybe 22 minutes. Taste for seasonings (you may need more salt and more garlic... I did).

5. Pour the pasta into a big bowl and garnish with some basil leaves, pine nuts, and cheese.

- recipe & photo cred to Baked Bree