Cooking tip: Penne with Grilled Chicken and Creamy Pesto

In the column Talking about the kitchen this Friday (29), at BandNews FM Espírito Santo, and leader Sylvia Lis teaches how to prepare recipes penne with grilled chicken, a type of pasta in Italian cuisine that, like others, can be used with sauces. In this case, we used creamy pesto. Listen:

Pesto Grilled Chicken Penne with Creamy Pesto


. 400g of chicken breast fillet sprinkled with salt.
. 1 tablespoon of butter
. 1 tablespoon of olive oil
. 1 cup fresh asparagus or French beans, cooked and cut into 4cm pieces
. 2 spoons finely chopped white onion
. 4 crushed garlic cloves
. 400 g of sour cream
. 100 g grated Parmesan cheese
. 1 cup fresh basil leaves
. 1 sprig of fresh parsley
. 2 tablespoons of chopped peanuts
. 500 g pasta oil.

Step by step

pesto preparation

– In a blender, beat the basil leaves with 2 tablespoons of olive oil and 1/2 cup of water.
– Reserve.

prepare chicken

– Boil the oil and fry the fillet for 5 minutes on each side or until it is cooked through.
– Remove from heat, cover, let cool and cut into 1cm slices.
– Reserve.

every preparation

– Boil 2 liters of water, add 1 spoon of salt and cook the pasta al dente.
– While the pasta is cooking, prepare the sauce.

preparation of soup

– In a large pan, add the butter and fry the onions and garlic.
– Add peanuts and a little brown water.
– Add the cream and let it heat up.
– Add the pesto and mix well. Warm others.
– Then add cheese and mix so that it melts and forms a book.
– Drain the pasta and reserve some of the cooking water.
– Add it to hot sauce.
– Mix, and add asparagus and chicken fillet strips. Mix more.
– If necessary, add a little of the reserved cooking water.

Serve immediately garnished with basil leaves. Enjoy your meal!

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