Sundried tomato pesto with chicken Italian recipe

Sun-dried tomato pesto is wonderful. I eat it for lunch with fresh noodles frequently. If you delete the chicken from the recipe below, the pesto can be used on noodles as a primo course (first), as spreads on crostini (toasted thin bread), fish, etc. I have added the chicken to make this a main course. You can substitute Italian sausage for the chicken also (about 6 links, cut) for a main course.

Ingredients (5 servings):

1 pound – fresh pasta (penne if you can find it fresh)
3 – skinless, boneless chicken breasts
2 bottles (7 ounces each) – sundried tomatoes, oil drained
5 ounces – parmesan cheese
¼ cup – fresh basil (washed and packed in the cup)
3 tablespoons – pine nuts
6 cloves – garlic
¾ cup – extra virgin olive oil
Salt and pepper to taste

Preparation:

Preheat oven to 350 degrees F. Meanwhile, boil a few quarts of water in a pot with salt and cook the penne (fresh pasta should only take a few minutes). While you are waiting for the water to boil, rinse the chicken breasts and remove any fat. Place in a baking dish and cook in oven until brown and well done (about 30 to 40 minutes). Turn oven off once the breasts are finished but do not remove until you have completed cooking the pasta.

Combine the sun-dried tomatoes, parmesan cheese, basil, pine nuts, garlic, and olive oil in a food processor and blend until well mixed (see photo – can be refrigerated for up to two weeks, covered).

Basil, pine nuts, garlic, parmesan, and sun-dried tomatoes

Sun-dried tomato pesto

When the pasta is finished, set aside ½ cup water from the boiling pot, and then drain the pasta well. Place the pasta back into the cooking pot, add the sun-dried tomato pesto and mix well.

Sun-dried tomato pesto with chicken in the pan

Remove the chicken from the oven and dice. Add the chicken along with salt and pepper and the ½ cup pasta water. Cook on medium high heat while mixing until it is hot enough to serve.

Voila!

Bon appétit

Jack Botticelli

You can read about the Sun-dried tomato pesto with chicken

You can read more Italian recipes here

Can someone tell me a really good italian recipe?

Like, step by step instructions in detail? Thank you so much! (P.S. I already know of spaghetti, ziti and lasagna.

Answer
Arancini — An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner – can be frozen.

.INGREDIENTS
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup uncooked Arborio rice
1/2 cup dry white wine
2 1/2 cups boiling chicken stock
1/2 cup frozen green peas
2 ounces finely chopped ham
salt and pepper to taste
1/2 cup finely grated Parmesan cheese
1 egg, beaten
1 egg
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
1/2 cup all-purpose flour
1 cup dry bread crumbs
1 cup vegetable oil for deep frying

..DIRECTIONS
1.Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.

2.When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.

3.Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.

4.Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

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Chicken Marsala — A delicious, classic chicken dish — lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

.INGREDIENTS
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

..DIRECTIONS
1.In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2.In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.