Bow Tie Pasta, Breast of Chicken, Pesto come together for an easy dinner.
Author: Angela Roberts
1tablespoonbuttercoconut oil or olive oil
1poundboneless chicken breastscut into large bite sized cubes
1 to 2cupspistachio pesto saucerecipe here
1poundbow tie pasta
1/2cuppasta waterafter pasta has boiled
1/4cuppecorino romano cheese or parmigianna reggiano
splash heavy creamsee notes
Cut chicken into large cubes. Add salt.
Sautè chicken cubes in butter, coconut oil or olive oil on the lowest heat possible. Keep a lid on for the first ten minutes. Turn as needed. The low heat will keep the chicken tender. Remove from pan to a dish.
Boil pasta according to directions, less 2 minutes. Reserve 1 cup pasta water.
Place 1 cup pesto into frying pan that will be large enough to hold the pasta. Add cooked, drained pasta with the pasta water. Finish cooking the pasta in this pan on low heat. The pasta broth should add a bit of creaminess to the sauce. You can also add in a splash of heavy cream as a thickener.
Add in chicken, grated cheese. Toss and serve immediately.
You can choose to add up to 1/4 cup heavy cream. This will dilute the flavor of the pesto a little bit. The addition an extra 1/4 cup pecorino can add flavor back in.