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Let's Dish With Linda Lou

Taste The Love

Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken

Spicy Grilled Chicken Over Pesto Bow Tie Pasta.jpg

I love using any type of pesto as a sauce for pasta.  I’m going to top the pasta with a really flavorful grilled chicken. The chicken is marinated in a Greek yogurt flavored with blackened seasoning. This is my Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken.

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Cheese

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Roasted Red Peppers

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Arugula

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Piquillo Peppers (1)

Parmigiano-Reggiano-Cheese

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Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yields: 4 servings
Equipment: indoor grill-pan, 10-cup food processor, 6-quart saucepot, colander, 2 large mixing bowls, Microplane, vegetable peeler

Ingredients For Arugula Pesto:
1 (15.5-ounce) can of Cannellini beans, drained and rinsed
1 (12-ounce) jar roasted Piquillo peppers, drained
2 1/2 cups of baby arugula leaves
1/3 cup toasted pine nuts, toasted
1 clove of garlic, roughly chopped
1 lemon juiced
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup E.V.O.O. may vary slightly
1/2 cup Pecorino Romano, freshly grated
1 box of cooked bow tie pasta, well-drained

Ingredients For Blackened Grilled Chicken:
2 skinless-boneless chicken breasts, butterflied and sliced into 2 thinner breasts yielding 4 to 6 cutlets (depending on their thickness)
2 cups plain Greek Yogurt, whole fat
2 1/2 tablespoons blackened seasoning
1 clove garlic, grated
1 tablespoon Kosher salt
1 tablespoon Agave nectar
Parmigiano-Reggiano cheese, shaved for garnish

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions For Blackened Seasoning:
In a small mixing bowl add all the spices with the Kosher salt and fresh ground black pepper, mix to combine. Store in an air-tight container in a cool dry place.

Directions For Blackened Grilled Chicken:
In a large mixing bowl, add Greek Yogurt, Agave nectar, blackened seasoning, Kosher salt, and freshly grated garlic, mix to combine. Add the 4 chicken cutlets Make sure all the chicken cutlets are completely coated with the seasoned yogurt. Cover bowl with plastic wrap and transfer the refrigerator for 1 hour.

Directions For Toasted Pine Nuts:
In a large dry sauté pan, on medium heat. add the pine nuts. Shake the pan over the heat until the nuts become fragrant and golden in color, 2 to 3 minutes. Remove from the heat.

Directions For Arugula Pesto:
In a food processor, add the Piquillo peppers and toasted pine nuts. Pulse until puréed then transfer to a large mixing bowl. Again to the food processor, add the Cannellini beans, lemon juice, garlic, Kosher salt, black pepper, arugula. Pulse 3 to 5 times. Through the feed tube, slowly add the *E.V.O.O. while pulsing. Continue to pulse until it reaches a smooth paste-like consistency. Remove the lid, add the grated cheese, pulse a few more time just until cheese is combined. If the pesto needs to be thinned out add a little more *E.V.O.O. Transfer the bowl containing the Piquillo pepper and pine nuts purée, stir to combine. Set aside.

Preheat an indoor grill pan on medium-high heat. Using a pair of tongs, remove the cutlets one at a time allowing the excess marinade to drip before placing them onto the grill pan. Grill the first side for 3 to 4 minutes, flip the chicken and grill for another 3 minutes until cooked through. Transfer the chicken to a cutting board, slice on the bias.

In a large pot of salted boiling water drop the pasta. Cook the bowtie pasta according to the box instructions, 10 to 12 minutes, until al dente. Drain well. Toss the hot pasta with the arugula pesto. Transfer to a large serving bowl.

Top the pasta with the sliced grilled blackened chicken. Garnish with shavings of Parmigiano-Reggiano cheese. Serve hot. This is my Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken.

*E.V.O.O. is an acronym for extra virgin olive oil.

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Cast-Iron Skillet Deep Dish Pizza

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This Cast-iron Skillet Deep Dish Pizza was as easy as shown on TV.  I picked up some pizza dough from the local pizzeria. Your local pizza parlor is happy to sell pizza dough and it’s really convenient especially for a weeknight meal. I believe most grocery stores carry pre-made pizza dough in their bakery department too. Either way, it’s a win-win!

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Pizza Filling (2)

Balsamic Vinegar

Olive Oil

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Pizza Filling (4)

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Ricotta

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Cheese

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Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Yields: 2 (12-inch) deep-dish pizzas
Equipment: 2 (12-inch) cast-iron skillets, 4 medium-size mixing bowls, 1 (12-inch) sauté pan, rolling pin

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions For Blackened Seasoning.
In a small mixing bowl, add all the spices along with the Kosher salt and fresh ground pepper, stir to combine. Store in an air-tight container in a cool dry place.

Ingredients For Blackened Chicken:
8 chicken cutlets, 1/4-inch thick
4 tablespoons of olive oil
1 tablespoon of Kosher salt
2 tablespoons of blackened seasoning
2 tablespoons of dried parsley flakes

Ingredients:
Canola oil to grease cast-iron skillets
all-purpose flour
2 (16-ounce) balls of store-bought pizza dough
8 chicken cutlets, blackened and grilled, sliced on the bias, divided
5 tablespoons of olive oil
6 tablespoons of butter, unsalted
1 green bell pepper, seeded and julienned
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons of balsamic vinegar
2 tablespoon of granulated sugar
1 tablespoon of Kosher salt, plus 2 teaspoons, divided
1 teaspoon of freshly ground black pepper, plus, 2 teaspoons, divided
1 cup of whole milk ricotta cheese, divided
1/2 cup of Pecorino Romano cheese, freshly grated, divided, extra for the top
2 cups of mozzarella cheese, freshly grated and divided, reserve a little back for the top
2 tablespoon of fresh basil leaves, finely chopped, divided
4 tablespoons of Italian flat-leaf parsley, finely chopped, divided, extra to garnish the top
1 (24-ounce) jar of marinara sauce, divided

Directions:
Preheat oven to 225-degrees F.
Start by adding the cutlets to a large mixing bowl. Add blackened seasoning, dried parsley and olive oil. Using your hands toss until all the cutlets are evenly coated.

Preheat a cast-iron skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Place three chicken cutlets into the skillet. Cook for 3 to 4 minutes on the first side, 2 to 3 minutes on the other side. Some of the cutlets may be slightly thicker and may need a little longer. Transfer to a meat-safe cutting board, slice the chicken on the bias and transfer to an oven-safe platter. Repeat this process 2 more times until all the culets are cooked.

Note: Cover the platter with foil, place it into the oven to keep warm.

Adjust oven temperature to 400-degrees F.
In a large sauté pan over medium-high heat add 2 tablespoons of olive oil, sliced onions, bell peppers, minced garlic, 1 tablespoon of Kosher salt, and 1 teaspoon of freshly ground black pepper. Stirring frequently, cook until vegetables soften and become slightly brown in color, 5 to 7 minutes. Add balsamic vinegar and granulated sugar. Continue stirring and cook for another 2 to 3 minutes. Divide evenly between two mixing bowls.

Add the blackened chicken divided evenly between the two bowls containing the onion and pepper mixture, mix to combine

In another two bowls, divide evenly the ricotta, grated Pecorino Romano, mozzarella, Kosher salt, fresh ground black pepper, basil, and Italian flat-leaf parsley. Mix to combine and set aside.

Dust a flat surface and rolling pin with all-purpose flour. Roll the first pizza dough ball out into a circle, 14 and 16 inches in diameter.

Liberally oil both cast-iron skillets. Transfer the skillets to the oven until the pans begin to smoke. Immediately move the pans to the top of the stove, arrange the pizza dough in the bottom of both skillets allowing the sides of the dough to hang over the rim.

Start by ladling the one-quarter of sauce into each skillet covering the pizza dough, next, add 1 bowl of the ricotta cheese mixture spreading that out evenly, then arrange half the blackened chicken, pepper and onion mixture, finishing with another quarter of the sauce to each skillet. Top with a sprinkling of mozzarella and Parmesan.

Carefully tuck the dough inwards around the rim of both skillets. Brush each pizza crust with 1 tablespoon of olive oil. Transfer both skillets back into the oven for another 30 minutes. Oh WOW!, How great does this pizza look? Garnish with a sprinkling of finely chopped Italian parsley.

Allow the Cast-iron Skillet Deep Dish Pizza rest for 15 minutes. Cut and serve.

A Good Tip: You can definitely make the filling for your pizza in advance.

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