Wednesday, January 13, 2010

Pâtes au pistou

Pâtes au pistou (pesto pasta) was dinner tonight. The recipe is here. Use to translate it to english. I deviated from the recipe due to not having any pine nuts and I wanted to add chicken. So really the dish is poulet de pâtes au pesto (chicken pesto pasta).

1 package of Boutoni whole wheat linguini
2 cloves of garlic, diced
1 lb of skinless chicken breast (cut into cubes)
1 pkg (.66oz) of Vons organic basil (chopped up)
1 pinch of thyme
1 pinch of rosemary
olive oil (for cooking)

I set out the chicken to warm up to room temperature, seasoned with salt/pepper.
I chopped up the garlic and basil, placed in bowls. After the chicken was room temp, I cut it up into cubes. After pre heating the pan, I added enough olive oil to coat. After oil warmed up, the chicken was added. The water for the pasta was boiled with salt. After pasta was placed in, cooked for 3 minutes after returning to boil, then drained and set aside.

Pan frying chicken:

The chicken was flipped over, after a few minutes, I lowered the heat and added in the garlic and more olive oil. I tossed until the garlic turned color. The pasta was put in and more olive oil added. The basil added in and everything tossed.

The end result (with sweet potato fries):

The taste? Yummy! Not the typical pesto sauce style but very flavorful along with moist chicken and yummy baked fries. Bon Appetit!


  1. i am so going to try this. it doesn't sound scary. thank you!

  2. i gave this a go tonight. 2 satisfied diners ate it all, but i am not sure i added the pinches of rosemary and thyme at the right stage in the process...a certain someone was distracting me by email while i was trying to cook. ;)