Sun Dried Tomato Pesto Pasta

This dish could have had any number of titles because there are so many great flavors combined: pesto, sun dried tomatoes, spinach, pine nuts, lemon.  I kind of kept adding what sounded good to me, and it came out great.  The whipping cream is definitely optional.  I happened to have some I was trying to use up, but I've made it without and it is great, too.  Last time I made it I also added crushed bacon.  I didn't have any ready this time, so I left it out.  Just be aware that bacon is such a strong taste that if you add it, it will probably over power many of the other flavors.  


Sun Dried Tomato Pesto Pasta


1 package noodles (I used penne)
1/2 c. basil pesto (I used Classico brand, found with the spaghetti sauce at the grocery store)
1/2 c. water (reserved from the noodles)
1 Tbsp. lemon juice
1/4 c. whipping cream
2 big handfuls of spinach
1/3 c. sun dried tomatoes
1/3 c. pine nuts
Parmesan
salt and pepper to taste
1 chicken breast, cut into chunks
lemon pepper seasoning


Cook your noodles according to the package directions.  While the noodles are cooking, cook your chicken chunks in a little oil in a frying pan, sprinkled with lemon pepper (I sprinkled generously).  When the noodles are cooked, drain them and reserve 1/2 c. of the water.  Put the noodles back in the pan and add the water, basil pesto, lemon juice, whipping cream and salt and pepper.  Stir gently until it is all combined.  Gently stir in the chicken, sun dried tomatoes, spinach and pine nuts.  Serve it with Parmesan cheese. 

Bacon Wrapped Pesto Chicken

This recipe was incredibly easy and incredibly tasty. I made it even easier by not wrapping the chicken in the bacon, but just laying it over the top. The bacon, pesto and chicken flavor combo was great. It was super fast, easy and got rave reviews.

Bacon Wrapped Pesto Chicken

adapted from allrecipes.com

chicken breasts

bacon

basil pesto (I bought some Classico brand pesto, but you can also make your own if you have loads of time, no children hanging on your legs and extra energy that you need to expend)

kosher salt (or regular)

pepper

Spray a baking dish with cooking spray. Cut your chicken breasts into halves and then lay each piece in the dish and sprinkle them with a little salt and pepper (I used kosher salt). Spread approximately 2 Tbsp of pesto onto each piece of chicken. Gently wrap a piece of bacon around each chicken piece-or lay it across the top like I did.

Bake it at 400 degrees for about 30 minutes, or until chicken is no longer pink and the bacon is lightly crisped. I served mine with pasta and alfredo sauce. Enjoy!

Tomato Basil and Pesto Pasta

I found this recipe on the Sisters Cafe. It was great, fast, and easy. I added a delicious grilled chicken to it to make a great, rather healthy, meal.

Tomato Basil Pesto Pasta

1/4 cup basil pesto (I purchased a yummy basil pesto, but the Sisters Café has a recipe here)

1/4 lb penne pasta

1.5-2 cups tomatoes

Coarse salt and freshly ground pepper to taste

Basil leaves

Shredded parmesan cheese

Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove 1/4 cup of pasta water; set aside. Drain the pasta, put back in the pot, and then stir in the Basil Pesto and the reserved pasta water, a little at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with sliced fresh basil leaves and shavings of Parmesan cheese.

Makes 2 servings.

Grilled Chicken Breasts
2 breasts (6 ounces each)

2 tablespoons lemon juice
1 tablespoon vegetable oil
1 small clove of garlic finely chopped
2 boneless, skinless chicken breast halves (about 12 ounces)

Mix lemon juice, oil and garlic in shallow glass or plastic dish. Place chicken in marinade, turn chicken to coat with marinade. Refrigerate 10-15 minutes.
Meanwhile, heat the portable grill about 5 minutes.
When the grill is hot, remove chicken from marinade, discard marinade and place the chicken on grill and cook about 5 minutes. Turn chicken over and grill another 3 minutes or until the juice is no longer pink when centers of thickest pieces are cut.