Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken
I love using different types of pesto as a sauce for pasta.
Equipment
- 1 indoor grill pan
- 1 food processor 10-cup
- 1 saucepot 6-quart
- 1 colander
- 2 mixing bowls Large
- 1 Microplane
- 1 vegetable peeler
- 1 chef's knife
- 1 hand-held juicer
- 2 cutting boards 1 meat-safe
Ingredients
Ingredients for the Blackened Seasoning:
Yields: 7.17 tablespoons (approx. 1/2 cup) of Blackened Seasoning
- 3 tbsps smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 1/2 tsps kosher salt
- 1 tsp black pepper Freshly-ground
- 1 tsp cayenne pepper
Ingredients for the Toasted Pine Nuts:
- 1/3 cup pine nuts
Ingredients for the Arugula Pesto:
- 1 15.5 ounce can Cannellini beans Drained and rinsed
- 1 12-ounce jar roasted Piquillo peppers Drained
- 2 1/2 cups baby arugula leaves Washed and dried
- 1/3 cup pine nuts Toasted
- 1 clove garlic Roughly chopped
- 1 lemon Juiced
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
- 1/3 cup *E.V.O.O. (may vary slightly)
- 1/2 cup Pecorino Romano Freshly-grated
Ingredients for the Bowtie Pasta:
- 1 pound bowtie (Barilla Farfalle) pasta
Ingredients for the Grilled Blackened Chicken:
- 2 boneless, skinless 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 tbsps blackened seasoning
- 1/4 cup Italian flat-leaf parsley Finely chopped
- 1 clove garlic Grated
- 1 tbsp kosher salt
- 1 tbsp Agave nectar
Garnish:
- Parmigiano-Reggiano cheese Shaved
Instructions
- Instructions for the Blackened Seasoning:In a small mixing bowl, add all the spices along with the kosher salt and fresh-ground black pepper, and mix to combine. Store in an air-tight container in a cool, dry place.Instructions for the 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 are fragrant and golden, 2-3 minutes. Remove from the heat.Instructions for the Arugula Pesto:In a food processor, add the Piquillo peppers and toasted pine nuts. Pulse until puréed, then transfer to a large mixing bowl. Add the Cannellini beans, lemon juice, garlic, kosher salt, fresh-ground black pepper, and arugula. Pulse 3-5 times. Through the feed tube, slowly add the *E.V.O.O. while pulsing. Continue pulsing until it reaches a smooth paste-like consistency. Remove the lid, add the grated cheese, and pulse a few more times just until the 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, and stir to combine. Set aside.Instructions for the Grilled Blackened Chicken:In a large mixing bowl, add Greek Yogurt, Agave nectar, blackened seasoning, finely chopped Italian flat-leaf parsley, kosher salt, and freshly-grated garlic, and mix to combine. Add the 4 chicken cutlets. Make sure all the chicken cutlets are completely coated with the seasoned yogurt. Cover the bowl with plastic wrap and transfer to the refrigerator for 1 hour.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 3-4 minutes, flip the chicken, and grill for another 3 minutes until cooked through. Transfer the chicken to a cutting board, and slice on the bias.In a large pot of salted boiling water, drop the pasta. Cook the bowtie pasta according to the box instructions, 10-12 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.There you have it, my Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken.
Notes
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.