What is a better way to kickoff the weekend than with a super Indulgent Creamy, Crispy, Italian dinner? Having a glass of wine with it! Make this dinner as a stay at home Date Night and pair it with your favorite Italian Sparkling Prosecco or Pinot Grigio. Talk about perfection. I love how FRESH the Pesto is and with just a touch of heavy cream, it turns into the most luxurious, brightly flavored sauce for the pasta. It's rich but light and the Crispy Chicken goes so well with it, matching tastes of squeezed lemon and Parmesan.
Basil Pesto:
yields about 1 cup of finished Pesto
Ingredients:
2 Cups Fresh Basil Leaves
1/2 Cup Extra Virgin Olive Oil (plus about 1 tsp. for pine nuts)
1/4 Cup Pine Nuts
1/3 Cup Grated Parmesan Cheese
2-3 Tablespoons of Fresh Lemon Juice
2-3 Cloves of Garlic
Salt and Pepper
In a small non stick pan, heat a small amount of Olive Oil on medium low heat. Add the Pine Nuts and slightly toast them until they begin to turn brown in color. This happens fairly quickly so make sure you are keeping an eye and moving them around the pan the whole time. Remove from heat and set aside.
In a blender, add the Basil, Garlic, Pine Nuts, Lemon Juice and Parmesan. Using the top opening with the lid on, slowly drizzle the Olive Oil into the blender while it is on "chop". The Ingredients should become a cohesive paste. If it seems too thick, add more Olive Oil.
Once the Pesto is blended, taste and season with Salt and Pepper. Refrigerate in an airtight container.
Creamy Basil Pesto Pasta Recipe:
yields enough for 2 people. You can easily double this recipe.
Ingredients:
1/2 Lb. Pasta ***(I used dried store-bought Spaghetti because I like the thicker texture with the creamy sauce but you can use whatever pasta is your preference and Fresh is always great too)
2 Tsp. Salt
1/2 Cup Fresh Basil Pesto
2 tbsp. Heavy Cream
Parmesan Reggiano Cheese for garnish
In a large heavy bottom pot or Dutch Oven, Bring 6-8 cups of water to a rolling boil on high heat. Season water with Salt.
Cook Pasta to al dente as directed. Reserve 1/2 Cup of the pasta water.
Drain the Pasta and in the same pot, add the noodles back with the Heavy Cream and Pesto. Turning the pasta over itself using tongs, to fully coat with sauce. If the Sauce seems thicker, use some of the reserved liquid to thin it out a bit.
Serve Immediately and garnish with freshly grated Parmesan.
Crispy Parmesan Chicken:
yields about 2 Chicken Cutlets
Ingredients:
1 lb. Boneless Skinless Chicken Breasts
1 Egg
1 Cup Seasoned Breadcrumbs
1 Cup All Purpose Flour
Salt and Pepper
1/2 Cup Frying Oil
Lemon (optional)
Using a large ziplock bag or plastic wrap over the chicken breasts, pound them out on a meat cutting board until they are about 1/2" thick.
In three separate bowls, whisk the egg in one bowl, and put the Breadcrumbs in another and the Flour in the third. Be sure to season the flour with salt and pepper.
In a large skillet, heat the frying oil on medium high heat.
Dredge the Chicken Breasts first in the flour, then the egg wash, and lastlythe breadcrumbs.
Fry until you begin to the see the edges turning white and cooked about 5-6 minutes; flipping the Chicken and finish cooking for about another 5 minutes. You want a nice golden brown color, the Chicken to be crispy and firm; cook thoroughly.
Remove the Chicken from the oil and on to a wire rack; season with salt and pepper and Parmesan Cheese. Squeeze lemon juice over Cutlets if desired.
Serve Immediately. Enjoy!
Tips about these Recipes:
These dishes are so delicious served together but are beautiful all on their own too!
You can make the Basil Pesto and keep in the refrigerator in an airtight container for 3-4 days. It is amazing in scrambled eggs, on toasted bread topped Tomatoes & Avocado, or it makes a great marinade for grilled Chicken or Vegetables.
You want the chicken breasts to read at least 160 degrees on a meat thermometer to assure they cooked through. Once you remove them from the pan to rest for a few minutes before serving, they will come up to the 165 degree temperature that is cooked for chicken. Careful not to overcook because they will dry out.
Frying Oil can be Olive Oil, Canola or Vegetable Oil.
Let me know how you like these recipes and if you decide to cook them together! Please comment below and share pictures and feedback on my social media pages using #saltsandseasons
-Alexandra
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