Pesto Alfredo Chicken Rotini Recipe

Buongiorno miei amata amici! Rotini originated in Northern Italy and its unique corkscrew shape helps sauces adhere well, thus many recipes benefit from its incorporation. The name Rotini derives from an Italian word for "twists."

Our last article taught you, cari miei lettori, that anybody can make pesto sauce. Pesto sauce on its own is quite strong in flavor, but still delicious. However, my children might have turned up their noses had I covered their pasta in it. Yet using it mixed in other sauces is not only common, but scrumptious.

Preparing Pesto Alfredo Chicken Rotini Recipe

Pesto Alfredo Chicken Rotini Recipe

Ingredients: 

• 2 Tablespoons of extra virgin olive oil


• 6 Tablespoons of butter


• 4-6 skinless, boneless chicken thighs (sliced into thin strips)


• 2 cloves of garlic, minced


• 2 cups of heavy cream or whipping cream


• Dash of pepper (black or white)


• 2-3 cups of Parmesan cheese


• 1/4 - 1/2 cup of Pesto


• 1 12-16 oz package of Rotini (we used Trader Joe's organic whole wheat)

Directions:

Heat a pasta pan or large pot of water and bring it to a boil, adding salt. Meanwhile, heat olive oil and butter in large skillet over medium heat. Add the chicken and garlic and saute until chicken is cooked. Reduce heat and stir in heavy cream and pepper and simmer for a little bit, then add Parmesan, stirring until it is thoroughly incorporated. Add Pesto and do the same. Leave on low heat.

Now add pasta to the large pot of water and cook as directed until al dente. Drain pasta and add to pan of pesto alfredo chicken sauce and serve.

Pesto di Mandorle Recipe (Almond Pesto) Ingredients

Buongiorno miei amata amici! Nora Ephron wrote,

"Pesto is the quiche of the '80s"

and the line was used in Harry Met Sally becoming an instant famous movie quote with foodies. Somehow, pesto has yet to go out of style. Everybody seems to love Pesto. And the fantastic thing about Pesto, is with so many varieties, there is one to please almost anybody.

Pesto is a basil based sauce originating in Genoa, thus using Genovese Sweet Basil as its primary ingredient. The word Pesto comes from the Latin word "pesta" to pound or crust, and thus we also get the word Pestle in English. What is a pestle some may ask? It is the instrument used to grind in a mortar, made of marble, wood, or steel.

Today many cooks use their food processor and I certainly will not fault you if you so choose. However, in our casa, we use a marble mortar and pestle. Traditionally, Basil, coarse sea salt, pine nuts, olive oil, and parmesan are the ingredients. However, in our recipe, we substitute raw almonds for the pine nuts and add garlic.

• 1 bunch of organic, Genovese sweet basil
• 2 Tablespoons of extra virgin olive oil (Trader Joe's)
• 2 organic garlic cloves, minced
• 3 Tablespoons of organic, raw almonds, ground fine or Trader Joe's Almond Meal
• 3 Tablespoons of Parmesan cheese, grated
• 1 dash of coarse sea salt (fine salt will work too)

Directions:

Remove the stems from the basil leaves, and rinse them thoroughly under cold water. Place basil in a mortar or food processor. If using a mortar, grind a small amount at a time and add more using a pestle until finely ground. If using a mortar, add olive oil after grinding basil.

Pesto di Mandorle Recipe (Almond Pesto)

If using a food processor add olive oil at the same time as the basil and process until smooth. Combine garlic, nuts, cheese, and salt and continue mixing until well blended.

Depending on your purpose, you can add more olive oil if needed.

Pesto makes a delicious addition to Italian sauces, served as the main sauce, or as a dip.