Hi folks! I do believe it’s been awhile since my last post- my husband and I did some traveling to a wedding in Virginia and also visited DC for a quick trip which I will be sharing soon. However today I wanted to highlight a delicious recipe I made for me and the hubs this past weekend. I currently follow the Food Network’s facebook page and saw that they had shared Giada’s recipe for pasta with homemade sun-dried tomato pesto. I decided to make it while also adding some meat to be more appealing to my husband 🙂
As you can see, I went with the Barilla plus penne pasta (as I used before with my balsamic basil summer pasta recipe)… it was on sale again this week at my grocery store and since I enjoy the texture and added protein and fiber, why not? 🙂 You may also note that I didn’t have any freshly grated Parmesan but instead using some leftovers in our fridge by Sargento.
As far as protein goes, I went with chicken breast cutlets, though I think that chicken sausage or similar would be just as delicious. I added sea salt, freshly ground black pepper, and garlic powder to each side of the chicken and then brushed the tops with olive oil to seal in the moisture while roasting. I had 1 lb of chicken breast cutlets roasting at 375 degrees for about 15 minutes.
While my chicken was roasting and my pasta was cooking according to package directions, I started to create the pesto. I added the whole jar of sundried tomatoes, including the olive oil it was packed in.
Next I thoroughly washed the 2 packs of basil I bought- at first I only washed enough for the “1 cup packed” that the original recipe called for but then went with using both packages.
Add your basil, garlic, and salt & pepper to food processor and give it a go!
It doesn’t look like it yields very much to go over the pasta but I had to remind myself that I would also be using the 1 cup reserved pasta water to moisten the mix (in the end, I ended up using about 1/2-3/4 cup of the reserved pasta water for this dish)
Mix in your pasta as well as some of the reserved pasta water to your liking.
Along with the Parmesan cheese, I added some additional sea salt and black pepper to taste…I also chopped up the cooked chicken (I used kitchen shears) and mixed it in as well.
I forgot to take a picture after this, but I decided to sprinkle about 1/4 cup of additional Parmesan cheese on top and baked this in the oven (at 375 degrees since my oven was still set there from the chicken) for about 20 minutes prior to eating with my hubs 🙂
I really hope you like this recipe— looking back in hindsight, I wish I had added more garlic but overall I really liked this dish. I think I ended up using a good bit of the pasta water since I knew in the back of my head that I would be sticking this in the oven and did not want the pasta to dry out. I like the fact that this isn’t an abundantly sauced pasta and it provides a lot of great flavor. My husband said it was so filling and flavorful without feeling overly rich or heavy— I will consider that a win! 🙂
Giada De Laurentiis’ Penne with Sun-dried Tomato Pesto Recipe (with a few additions from Sheena :))
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
3/4 cup freshly grated Parmesan
Crushed red pepper flakes
1 lb chicken breast cutlets (or any other meat that you would like to add)
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. While pasta is cooking, prepare chicken breast cutlets by adding to lightly greased cookie sheet— sprinkle chicken on each side with sea salt, black pepper, and garlic powder. Brush tops of chicken with olive oil prior to roasting in oven at 375 for about 15 minutes or until reaching an internal temperature of 165 degrees.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Cut cooked chicken into bite sized pieces and add to pasta mixture. Season the pasta, to taste, with salt, black pepper, and red pepper. If desired, sprinkle about 1/4 cup shredded/grated Parmesan on top and bake in oven f0r 20 minutes at 375 degrees.