Chicken Zucchini Pistou with Penné Pasta

\

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