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True confessions: I have never made pesto by hand, just with a machine. Does a mortar and pestle
- Thread starter joe
- Start date
Chicken and Vegetables with Pesto...reading this thread reminded me of this recipe.
It's been awhile since I made it, must do soon.
Recipe is from Stir-Fry, one of the Williams-Sonoma Kitchen Library Collection.
* Exported for MasterCook 4 by Living Cookbook *
Chicken & Vegetables with Pesto
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Pasta
Amount Measure Ingredient -- Preparation Method
3 Tbs peanut or vegetable oil
1 lb boneless, skinless chicken breasts, cut
-- into 1-inch chunks
1 yellow onion, cut in half and thinly
-- sliced lengthwise
1 red bell pepper, seeded, deribbed
-- and thinly sliced lengthwise
2 small zucchini, cut into strips 2-inches long,
-- and about 1/2-inch thick
1/2 lb fresh mushrooms, sliced 1/4-inch thick
1/4 cup chicken stock
1/2 cup basil pesto either home made or purchased
1/2 tsp salt
1/4 tsp pepper
12 oz of farfalle (butterfly) pasta
1. Cook pasta while you are preparing the sauce.
2. In a wok or sauté pan over high heat, warm 2 tablespoons of the oil,
swirling to coat the bottom and sides of the pan. When the oil is very hot
but not smoking, add the chicken pieces and stir and toss every 15 to 20
seconds until lightly browned and just cooked through, 4 to 6 minutes. Be
sure to distribute the chicken evenly in the pan so it comes in contact with
the heat and cooks evenly. Transfer to a dish and set aside.
3. Add the remaining 1 tablespoon oil to the pan over medium high heat,
again swirling to coat the pan. When the oil is hot, add the onion and stir
and toss every 15 to 20 seconds until it begins to soften, about 2 minutes.
Add the bell pepper, zucchini and mushrooms and stir and toss every 15 to 20
seconds until the onion is tender, 3 to 4 minutes longer. Return the chicken
to the pan, add the stock and stir and toss just until the chicken and stock
are heated through, 2 to 3 minutes. Remove from the heat, add the pesto,
salt and pepper and toss until the chicken and vegetables are nicely coated
with the sauce. Taste and adjust the seasonings. Serve over pasta.
- - - - - - - - - - - - - - - - - -
It's been awhile since I made it, must do soon.
Recipe is from Stir-Fry, one of the Williams-Sonoma Kitchen Library Collection.
* Exported for MasterCook 4 by Living Cookbook *
Chicken & Vegetables with Pesto
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Pasta
Amount Measure Ingredient -- Preparation Method
3 Tbs peanut or vegetable oil
1 lb boneless, skinless chicken breasts, cut
-- into 1-inch chunks
1 yellow onion, cut in half and thinly
-- sliced lengthwise
1 red bell pepper, seeded, deribbed
-- and thinly sliced lengthwise
2 small zucchini, cut into strips 2-inches long,
-- and about 1/2-inch thick
1/2 lb fresh mushrooms, sliced 1/4-inch thick
1/4 cup chicken stock
1/2 cup basil pesto either home made or purchased
1/2 tsp salt
1/4 tsp pepper
12 oz of farfalle (butterfly) pasta
1. Cook pasta while you are preparing the sauce.
2. In a wok or sauté pan over high heat, warm 2 tablespoons of the oil,
swirling to coat the bottom and sides of the pan. When the oil is very hot
but not smoking, add the chicken pieces and stir and toss every 15 to 20
seconds until lightly browned and just cooked through, 4 to 6 minutes. Be
sure to distribute the chicken evenly in the pan so it comes in contact with
the heat and cooks evenly. Transfer to a dish and set aside.
3. Add the remaining 1 tablespoon oil to the pan over medium high heat,
again swirling to coat the pan. When the oil is hot, add the onion and stir
and toss every 15 to 20 seconds until it begins to soften, about 2 minutes.
Add the bell pepper, zucchini and mushrooms and stir and toss every 15 to 20
seconds until the onion is tender, 3 to 4 minutes longer. Return the chicken
to the pan, add the stock and stir and toss just until the chicken and stock
are heated through, 2 to 3 minutes. Remove from the heat, add the pesto,
salt and pepper and toss until the chicken and vegetables are nicely coated
with the sauce. Taste and adjust the seasonings. Serve over pasta.
- - - - - - - - - - - - - - - - - -