Wednesday, March 30, 2011
Chicken "Pesto" Pasta
This is NOT your traditional pesto pasta. For starters, it doesn't contain olive oil, basil, or pine nuts. The only thing it really shares with pesto is the color green and the pasta.
This is an Asian-ified version of "pesto" that I created because I was desperate to use the rest of my cilantro before it wilts.
Cilantro (stems and all)
Ketchup, just a small squeeze
Salt (just a little, soy sauce will add most of the saltiness) and Pepper
Chicken breast (skinless, boneless), cubed
Throw all except chicken into a food processor and give it a go until it comes together into a yummy paste. Coat chicken breast cubes with sauce, then saute and simmer (in a covered pan) until cooked through. Add cooked thin spaghetti or angel hair pasta. Toss and serve.
It's really delicious.
The Boy topped his with red pepper flakes, and mine with Sriracha. Seriously. Can it get better?