Pesto Linguini with Chicken and Roasted Tomatoes
Buenos Aires has pasta good enough to turn any carbo-phobe into a wannabe Italian.
You can buy freshly made pastas in special pasta factories. Every supermarket has both fresh and dried pastas. You can even get them delivered to your house.
And we’re not talking ‘spaghetti’ here, kids. We’re talking about gnoccis and sorrentinos. Stuffed raviolis and egg linguini. Rotini, rigatoni and elbow macaroni! Ah to indulge in the glorious invention that is pasta! Que rica!
And indulge we did in this amazing recipe for Pesto Linguini with Chicken and Roasted Tomatoes.
* salivating *
- 1 package linguini noodles
- 1 chicken breast, de-boned, de-skinned, etc
- Red Roasted Tomatoes
- Cilantro Pistachio Pesto
- 1/2 onion, diced
- 1/2 clove garlic, diced
- 3 medium sized mushrooms, chopped
- 1 cup milk
- 1 tablespoon flour
- salt and pepper to taste
Saute your chicken breast. I pretended I was Julia Childs preparing Coq a Vin, so I added a little red wine to my cooking chicken. A little vegetable broth also helps that chicken stay tender and juicy.
Slice the chicken breast and put to the side.
Mix the onion, garlic and mushroom and saute on the stove until soft and aromatic.
Combine the flour and milk and dissolve fully.
Introduce the milk mixture into the pan with the onions and keep on steady heat. Mix well. The milk will begin to thicken into a creamy sauce.
Add the pesto and continue stirring until your sauce looks like this.
Cook the pasta according to the directions on the package.
After draining the pasta, add sauce and mix until pasta is thoroughly covered.
Add in sliced chicken and tomatoes.
Serve immediately. Trust me, you won’t be able to wait.