A week ago the basil in the garden was beginning to look sad. I harvested what I could and turned it into pesto to preserve it. Jan saw it in the refrigerator and asked for something made with the pesto tonight. I came up with this dish.
Karl’s Chicken Pesto with Angel Hair Pasta
1 large chicken breast (about half a pound)
3 Tbs. olive oil, separate uses
2 cloves garlic, crushed
1 tsp. oregano
½ tsp. sage
¼ tsp. black pepper, cracked
Pinch Kosher salt
½ lb. angel hair pasta
½ cup Karl’s Pesto
¾ cup fresh tomatoes, seeded and chopped
1. Cut chicken into small bite-sized pieces.
2. Mix the ingredients of the marinade and pour it over the chicken in a sealable bowl.
3. Stir well and refrigerate for at least one hour.
4. Set a large pot of salted water to a boil.
5. While waiting for the water to boil, add the remaining tablespoon of olive oil to a large sauté pan and brown the chicken over a medium high heat.
Tip: When the chicken is well browned turn the heat down to keep it warm until the pasta is ready.
6. Add the pasta to the boiling water and cook to al dente, about 5-7 minutes.
Tip: How much pasta you use depends on the number of diners you have and the amount of pasta each will eat. Jan always eats only a little of the pasta, so a half pound is enough for the three of us.
7. Just before the pasta is done, add the pesto and tomatoes to the chicken and turn up the heat to medium high.
Tip: You are not trying to cook the pesto and tomatoes. You are only to quickly warm them.
8. Drain the pasta quickly and add it to the sauté pan.
9. Toss to coat the pasta with the pesto and serve immediately.