Thursday, May 12, 2011

Creamy Pesto Pasta.

Now that the weather is cooler, my body is telling me to force carbs and creaminess into it.
It becomes Oh So Tempting to go out and order a serve of cream based pasta.
 BUT, by making it at home you save money, have portion control AND control the amount of calories :)

Cream based sauces have a reputation to be difficult, but it's really not.
Here is an EASY creamy pasta *

 [This recipe makes approx 1cup of Pesto]
2 cups fresh basil
1/4 cup grated Parmigiano-Reggiano
2 Tablespoons of water
3 Tablespoons of Extra Virgin Olive Oil
1 Large clove Garlic
1/2 Teaspoon fresh Ground Pepper

Add all ingredients into a food processor and blend until a smooth consistancy.

What Else you will need:
1/4 Cup Philadelphia Light Cream for Cooking
One Chicken Breast, skinned, trimmed of all fat and flattened
1 cup Baby Spinach, roughly chopped
1/4 cup Semi-Dried Tomatoes [no oil]
2 cups of pasta [Your choice, I prefer wholemeal Penne**]

Place chicken breast in George Foreman [Or Similar] until cooked through.
Remove from the grill and cover in foil to allow it to rest.
Boil water for your pasta
Warm pesto in a small saucepan
Add pasta to the boiled water
Once the pesto is warm, slowly add the cream and stir
[This cream is fairly easy to use, it doesn't curdle/burn easily]
If it thickens too much, add a small amount of water.
Slice the chicken into small pieces
Add the Chicken, Baby Spinach & Tomatos to the sauce until spinach becomes slightly wilted.
Drain the pasta well and serve.

Serve with some toasted rustic bread, or a Bocconcini & Basil Salad.

Not the healthiest choice, but better than the average.
And VERY yummy.

* This recipe is for 2 serves and takes approx 25-30 mins
** Trenne or Quadrefiore would work will with this pasta also.
Using a "ridged" pasta means it holds the sauce better than flat varieties

1 comment:

  1. Yummayyyyyyyy!!!


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