This past Thursday I hosted Book Club. We read "Three Cups of Tea" which was a phenomenal true story about a man who built schools in Pakistan and Afghanistan. I also made dinner and desert which consisted of Chicken Pesto Pasta, Cesar salad, garlic bread, cherry cobbler and ice cream. The cobbler recipe will be the topic of next week's Tasty Tuesday. Slainte!
Chicken Pesto Pasta Ingredients: 1/2 cup olive oil 2 garlic cloves, removed from skin 1 handful of pine nuts (lightly browned in oven) 1/2 cup grated ParmigianaReggiano 40 basil leaves 2 pieces of grilled chicken breast 1 box cooked pasta (I used ziti)
Directions: 1. Heat oil and garlic cloves in small pan over medium heat for a minute or two. 2. Combine oil, garlic, pine nuts, cheese, and basil in food processor. 3. Pulse until chopped and blended. 4. Mix together hot pasta, chicken, and pesto sauce. (Pesto sauce should not be heated. Mix pesto sauce at room temperature into hot pasta.) 5. Enjoy! This recipe makes one batch of pesto pasta. The picture is double the recipe.