Let's Dish With Linda Lou

Where You Taste The Love

Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce

2014-06-04-16-10-06

Comfort food is what we all want at the end of a hard day. At least for me, I want something simple, delicious, and easy to make. If you know anything about me, I always roast chicken for any recipes that may call for chicken. I’ve posted directions on my full-proof recipe for roasted chicken.

I have to be honest, when I’m in a hurry, rotisserie chicken works in a pinch. Also when you don’t have a lot of time to make basil pesto the grocery store now offers fresh basil pesto in the refrigerated section. This is my Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce.

Image

2014-12-28-16-34-03

2014-06-04-15-46-22 (1)

Olive Oil

2015-11-27-08-58-18

2015-09-03-18-17-20

Photo May 13, 2 43 19 PM

Image

Image

 

Cheese Ravioli

Colander-Style Spoon

2014-11-30-17-24-02

2015-02-09-16-18-29-1

2015-01-06-17-17-21

Image

Image

Image

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Image

 

 

 

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, 1 (6-quart) saucepot, colander spoon, large bowl, mesh sieve

Ingredients:
3 rotisserie chicken breasts, bones removed, chicken shredded
1 (24-ounce) package of frozen Celentano mini rounds cheese ravioli
2 tablespoons of olive oil
1 teaspoon of crushed red pepper flakes
2 cloves of garlic, thinly sliced
1/4 cup of fresh store-bought basil pesto
1/4 cup of chicken broth, reduced-sodium
2 cups of frozen peas, thawed
1 cup of starchy pasta cooking liquid
1/2 cup of Parmesan cheese freshly grated, extra for garnish
2 tablespoon of Italian flat-leaf parsley, finely chopped for garnish

Directions:
In a large pot of salted boiling water drop the ravioli. Give the ravioli a big stir and cook for 8 to 10 minutes or until all the ravioli float to the top.

In a large sauté pan add olive oil, crushed red pepper flakes and, sliced garlic. Turn the heat to medium letting the garlic and pepper flakes begin to infuse the oil. Once you’re able to smell the aroma of the garlic, add the unsalted chicken broth to the pan. Next, add the shredded chicken, toss to combine.

When the ravioli start floating to the top, use a colander spoon, and transfer them into the sauté pan. Add the thawed peas, gently toss to combine.

Remove the pan from the heat, stir in the room temperature pesto, grated Parmesan cheese, and Italian parsley, gently toss to combine.

Add a cup of the pasta cooking liquid into the pan to thin out the sauce.

There you have it, my Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce on the table in 20 minutes.

Leave a comment »

Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce

2014-06-04-16-10-06

Dinner on the table in under 20 minutes. I’d have to say that’s a winner for a weeknight meal. Recipe for my Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce is just a click on the link below.

Peas, Pesto, And Mini Cheese Ravioli With Chicken

Leave a comment »

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.

Photo May 14, 4 02 20 PM

2014-11-30-16-08-37

2014-11-30-16-16-02

2014-11-30-16-16-38

2014-11-30-17-09-05 (1)

2014-12-26-18-20-09

2015-07-02-14-28-54

Image

Cheese

Image

Roasted Red Peppers

2014-09-15-12-07-51

Arugula

2015-05-28-12-00-16

2014-03-28-16-22-30-hdr

Piquillo Peppers (1)

Parmigiano-Reggiano-Cheese

Image

 

 

 

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.

Leave a comment »

%d bloggers like this: