Farfalle and Chicken with Pesto Cream Sauce - Janet Zimmerman

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For the pesto
1/2 cup (about 2-1/2 oz) oil-packed sun-dried tomatoes, plus 3 tablespoons of the oil
1 packed cup (about 1/2 oz) fresh basil leaves
1/4 cup (about 1 oz) grated Parmigiano-Reggiano
1 garlic clove, minced
1 tablespoon toasted pine nuts
For the pasta
2 teaspoons kosher salt, plus more for sprinkling
6 oz farfalle (butterfly or bowtie) pasta
2 boneless skinless chicken thighs
1/4 cup all-purpose flour
2 to 3 tablespoons vegetable oil
1/3 cup dry white wine
3/4 cups heavy cream
1. To make the pesto, place the sun-dried tomatoes and the oil, basil, cheese, garlic, and pine nuts in the bowl of a small food processor or small blender jar. Pulse until a coarse paste forms, adding a tablespoon or two of water if necessary to get a loose enough consistency. This should make about 3/4 cup of pesto. The leftovers can be refrigerated for a week or so, or frozen for several months.
2. To make the farfalle, add 8 cups of water to the Dutch oven and place the pot over high heat. Add 2 teaspoons of salt and bring the water to a boil. Add the farfalle and cook according to the package directions. Drain, reserving at least 1 cup of the hot pasta water. Cover the water with a lid or plate to keep warm, and set both the water and the pasta aside.
3. While the water heats and the pasta cooks, sprinkle both sides of the chicken generously with salt. Place the flour in a shallow bowl and dredge the chicken to coat lightly. Set aside.
4. When the pasta is draining, wipe out the inside of the Dutch oven. Place the pot over medium heat and add enough oil to form a heavy coat. Heat until the oil shimmers, and add the chicken pieces. Cook without moving for 4 to 6 minutes, or until the chicken is golden brown. Turn and cook for another 4 minutes or until the second side is browned. Remove the chicken to a rack. Pour off the oil.
5. Turn the heat up to medium-high. Pour the wine into the Dutch oven and bring to a simmer, scraping up the browned bits from the bottom of the pot. Reduce by about half, then add the cream and bring to a boil. Cook for about 3 minutes, or until the cream has reduced by about one-third. Add the pesto and stir to combine.
6. While the wine and cream reduce, cut the chicken into bite-size pieces.
7. Pour the reserved hot pasta water over the cooked pasta to loosen it up, then add it to the sauce in the pot. Add the chicken and toss to coat the pasta with the sauce.

Sherree Wolfgang

Member since Sep 2010

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