Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Spicy Grilled Chicken Over Pesto Bow Tie Pasta

on March 26, 2014

ImageWhenever I’m making a dish that I want to have pasta with, I usually make a pesto for the sauce. It doesn’t over power the star ingredient, which here is my spicy grilled chicken, but it does add so much flavor to the pasta. I do everything for the pesto in the food processor first. I put 1 can of drain and rinsed Cannolini beans, 1 jar of drained roasted red peppers, 1 cup of fresh arugula, 1/3 of a cup of toasted pine nuts, 2 cloves of garlic. the juice of a lemon, 1 teaspoon of kosher salt, 1/2 a teaspoon of black pepper, and a 1/3 of a cup of extra virgin olive oil. Pulse all of the ingredients together until everything comes together as a paste, if you need to drizzle a little more olive oil in, because it’s not coming together the way you like, just add it through the feed tube at the top while you’re pulsing. At this point is where I add my grated Parmigiano-Reggiano, about a 1/2 a cup and then pulse it one or two more times to combine. Set your pesto aside cover and sit out at room temperature while making the chicken. Now you may have noticed on the original picture that I posted that there were two types of pesto. The first one that I just talked about and another was a sweet pea pesto. I did it the same way, just using thawed frozen peas, grated Pecorino cheese, and some fresh mint. I wanted to spread the pea pesto over some toasted baguette and serve that with an herb goat cheese and an herb ricotta cheese, so delicious. Having both, I mixed half of one and half of the other.ImageImageImageImage

I bought two large skinless and boneless chicken breast that I asked the butcher to slice into cutlets, that I had marinating in the frig for around 2 hours, the longer the better, but 2 hours is plenty. This would make the cooking process much quicker and I thought the presentation nicer.  I made a marinate with 2 cups of Greek yogurt. To that, I added 2 tablespoons of ground  Garam masala, 1 teaspoon each of grated garlic, and grated ginger, 1/2 a teaspoon of paprika, 1/2 a teaspoon of cayenne, 1 tablespoon of Kosher salt, and 1 tablespoon of Agave nectar, just to balance out the spiciness. I mixed everything together and placed all this into a large plastic resealable bag with the chicken. You want to massage the chicken with the marinate really well so everything was coated and put the baggie in the frig. After you pull the chicken out of the frig have your grill pan preheated and ready. Place the chicken on and grill on the first side for about 3-4 minutes, and then on the second side for around another 3 minutes. I have my oven on 250 degrees so when I pull the chicken off, I place them on a baking sheet covered with foil and keep warm in the oven until I’m ready to serve, plus it insures me that the chicken will be completely done in case some of the pieces are different thicknesses. Finally I slice them on the bias and place the chicken over the pesto covered pasta. I sometimes like to make a little yogurt dipping sauce for the chicken which just consists of Greek yogurt, fresh mint, a squeeze of fresh lemon juice, and a pinch of salt and pepper.Image


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