It’s a rare occasion when I am home on a Friday night, alone. I’m usually traveling somewhere, with friends or with my boyfriend. But this weekend I had the night alone, to myself. I was rather psyched about this. I considered going to see “The Help” at the movie theater but settled on staying home, relaxing and cooking. Hurricane Irene was supposed to arrive on Sunday and I knew that meant I should get up early Saturday morning and fit in my 16 miles for marathon training. I also knew this meant I should eat some carbs and fuel up.
Although I live in the City of Boston I am lucky enough to have a window box off my kitchen window and grow fresh Basil. Early this summer after a running group I was craving pasta but lacked sauce. I got creative and whipped up my own version of a simple pesto. I’ve been hooked since then and make it almost weekly. Sometimes I make some breaded Italian chicken to go with it and other times I just throw in some sautéed veggies or when I’m tired I just have it plain. I thought I would share my recipe and give you all a chance to see a favorite meal of mine that helps fuel me for all my runs and yoga classes. So here it goes…
Simple Pesto Pasta with Italian Breaded Chicken
Serves 1 person
What you need:
For the Pasta…
A bunch of Basil
2 Tablespoons Olive Oil
1 small clove of garlic
1/4 cup of parmesan cheese
1/4 teaspoon salt and pepper
Pasta (I make a little less than half a pound)
For the Italian Breaded Chicken…
1 Chicken Breast
Italian Bread Crumbs
2 Tablespoons Water
3 Tablespoons Olive Oil
Place Basil Leaves, Garlic, Salt, Pepper, Parmesan Cheese and Olive Oil into a food processor.
Once all the ingredients have been added, blend until smooth.
Boil water, add pasta and cook until Al dente or desired doneness. Drain pasta and return to pan.
Add pesto, toss pasta until evenly coated. Sprinkle any extra parmesan cheese on top.
For the Chicken, rinse and trim a chicken breast as desired. Make an egg wash with one cracked egg, and 2 tablespoons of water. Whisk until smooth. Place bread crumbs on a plate to dredge chicken and coat evenly. Usually I use Italian flavored bread crumbs but I was out of them so I just put some Italian Crotons into the food processor and processed until smooth. Place chicken into egg wash and cover evenly. Then transfer chicken to bread crumbs and coat to even thickness.
In a hot pan, over medium high heat add 3 tablespoons of olive oil. Once oil is heated through add chicken. Cook each side about 4 to 5 minutes or until done.
Serve chicken over warm pasta. I made a Caesar salad to go with mine but vegetables are equally as delicious!
I like this meal because you can change it up multiple ways and it’s pretty quick and easy. Most of all it uses very few ingredients and none are processed.