Grateful Grits

My daughter has always been a pesto fanatic, so the other night when she came up with this dish idea all on her own, I had to run with it. After a little research and some experimenting in the kitchen, I’ve crafted something truly delicious that I can’t wait to share with you. Now, I’ll be upfront—this recipe isn’t particularly difficult, but it does require a fair bit of kitchen gear. So, yes, you’ll have to brace yourself for a decent amount of washing up afterward. Also, you’ll need a food processor for the pesto. Sure, store-bought pesto is an option, but trust me, homemade pesto brings out the full, vibrant flavor of basil, and it’s worth the extra effort.

When it comes to the chicken, I like to bake mine in the oven, but feel free to pan-fry or grill it if that’s more your style. If you’re baking, preheat the oven to 400°F. Melt two tablespoons of butter in an oven-safe baking dish. While that’s happening, place your chicken breasts flat on a cutting board, cover them with plastic wrap, and use a tenderizer to ensure an even thickness. This helps the chicken cook more evenly. Season both sides with salt, pepper, and thyme. Once the oven is preheated, take the dish out, dredge the chicken in the melted butter, and bake for about 20 minutes. Set the chicken aside once it’s cooked.

Now for the star of the show—let’s make the pesto. You’ll need about two cups of fresh basil leaves (make sure to remove the stems; they can be tough and add bitterness). Most grocery stores carry fresh basil, but if you grow your own, even better. Toss the basil into your food processor. And while I’m often a fan of using pre-minced garlic from a jar, this is not the time for shortcuts. Pesto is all about fresh, bold flavors, so grab fresh garlic. No need to mince it—just peel and smash the cloves before tossing them in. For the nuts, pine nuts are traditional, but a happy accident led me to discover that pecans make an excellent substitute! Once you’ve got your basil, garlic, and nuts in the processor, blend them together, scraping down the sides as needed. Slowly drizzle in about ¼ to ½ cup of olive oil while the processor is still running, until the mixture is well combined. Finally, stir in some freshly grated Parmesan cheese, season with salt and pepper, and set your pesto aside.

Next up is the creamy sauce. You’ll start with a roux, which is simply a cooked mixture of flour and fat used to thicken sauces. In a Dutch oven over medium heat, melt three tablespoons of butter, then whisk in three tablespoons of flour. Keep whisking until the roux turns golden brown. The darker the roux, the deeper the flavor; the lighter it is, the thicker your sauce will be. Once the roux is ready, gradually add chicken broth and heavy cream, whisking until smooth. Stir in the Parmesan and mozzarella until they melt into the sauce. Finally, fold in your homemade pesto. Your sauce is done! Reduce the heat to low while you prepare the pasta and chop your chicken into bite-sized pieces.

While the sauce is coming together, bring a large pot of salted water to a boil. Add your bow tie pasta and cook until tender, about 10 minutes. I recommend waiting to start the pasta until your sauce reaches the perfect consistency. Once the pasta is ready, portion it into bowls, top with your chicken, and generously ladle that delicious basil cream sauce over everything.

Enjoy this dish that’s bursting with fresh flavors and a creamy richness that’s sure to please!

Chicken and Bowtie Pasta with a Creamy Pesto Sauce

Ingredients:

Bow Tie or Penne Pasta

For the Chicken:

1.5 lbs.  of Chicken Breast

2 Tbsp of Butter

Salt

Pepper

Thyme

To Make Pesto:

2 cups of Basil Leaves, stems removed

3 cloves of Garlic smashed

½ cup grated of Parmesan cheese

¼ cup of Pecans

Olive oil

For the Cream Sauce:

3 Tbsp of Butter

3 Tbsp of Flour

1 cup of Chicken Broth

1 cup of Heavy Cream

½ cup  grated of Parmesan Cheese

½ cup grated Mozarrella Cheese

Basil Pesto

Directions:

1. Preheat oven to 400 degrees. Place chicken breasts flat on a cutting board and place some plastic wrap on top of the chicken breasts. Use a tenderizer to make sure the chicken is the same thickness throughout. Remove the plastic wrap. Place two tablespoons of butter in an oven safe dish that you will bake the chicken in. While the butter is melting, season the chicken with salt, pepper, and thyme. Dredge the chicken in the melted butter and then bake for 20 minutes. When the chicken has finished baking, set it aside and let it rest.
2. While the chicken is baking, prepare the pesto. Put the leaves, garlic and pecans in a food processor and pulse until all ingredients are incorporated. You may need to scrape the sides periodically throughout this process. Next, add olive oil to the top of the food processor while it is going at a low speed. It’s hard to say exactly how much olive oil is needed. You will need somewhere between a half to a quarter of a cup of olive oil. Once all the ingredients are incorporated, remove the mixture from the food processor and place in a small mixing bowl. Gently fold in the parmesan cheese into the mixture. Taste the mixture. Set it aside.
3. Bring a large pot of salted water to a boil.
4. Let’s make the roux for our sauce: Melt three tablespoons of butter in a Dutch oven or a large saucepan over medium heat. Once the butter is melted, add three tablespoons of all purpose flour. Using a whisk to mix the flour into the butter. Continue to stir the roux until it is golden brown. This will take five to ten minutes.
5. Once the roux is golden brown, add the chicken broth and heavy cream stirring frequently to incorporate. Add the parmesan cheese, mozzarella cheese and basil pesto.
6. Add the bowtie pasta to the pot of water and cook according to the instructions.
7. Cut the chicken into bite size pieces.
8. Prepare your servings by placing pasta in a bowl or plate, add chicken then top with pesto cream sauce. Enjoy!