Chicken with Pasta and Pesto

Serves

Three.

Hardware

Ingredients

  olive oil
1 lg   yellow onion, sliced and quartered
2   chicken breast halves
10 oz   white mushrooms, quartered
12 oz   pasta (gemelli or penne)
  salt
  black pepper, freshly ground
8 oz   pesto

Procedure

  1. Fill the pasta pot and put it on a high flame.

  2. Heat some olive oil in the sauteuse pan; when it's hot, throw in the onion, stir, then reduce the heat; cook until soft but not starting to brown.

  3. While the onions are cooking, sear the chicken in the saute pan, just until the outsides starts to brown a bit; remove from the heat and set aside.

  4. Add the mushrooms to the onions, turn up the heat a bit, and cook until the mushrooms start to soften.

  5. While the mushrooms are cooking, slice the chicken into pieces about an inch and a half long; add these to the onions and mushrooms; season with salt and pepper to taste. Be careful not to over-cook the ckicken!

  6. By now the pasta water should be boiling; add some salt, then the pasta, and cook until the pasta is done (al dente, please).

  7. If you timed it right, the chicken and the mushrooms should finish cooking just before the pasta is done; remove the sauteuse pan from the stove and set aside.

  8. In a large, heated bowl, mix the pasta with the chicken; stir in however much pesto you like and mix well. Serve immediately.

Notes

If using a non-stick saute pan, spread just a few drops of olive oil on the chicken before starting to sear it; for a regular pan, use an appropriate amount of oil.

A bit of crushed red pepper, added with the salt and black pepper, would taste quite nice (of you like that sort of thing).

Rating

Difficulty: Easy.

Time: About 60 minutes.

Precision: 1.

Source

My own foolin’ around.


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