by Evelyn C. Rysdyk
(Serves 6-12 people)
Here is a fabulously easy and quick chicken dish the whole family can enjoy. We were taught this recipe by our friend Dr. Bethany Hays . She came over to our home and cooked it for us when I was recuperating from knee replacement surgery. It's a one-dish wonder and made it a favorite in our home. -Evelyn
Ingredients List:
- 1 - 1.5 lbs. of rice pasta (We use Tinkyada brand, Penne noodles.)
- 4 Whole chicken breasts--organic, boneless, skinless (eight half breasts) Cut the chicken into small bite-sized pieces.
- 2 Quarts organic chicken stock
- 1 Package of frozen cut green beans
- Celtic Sea Salt ( www.celticseasalt.com)
- Pepper (white or black)
- 1 six-ounce package of ready-made fresh pesto or follow the instructions below to make your own!
Pesto Chicken Pasta with green beans
Cooking Equipment:
- A large enameled cast iron or stainless steel-lined soup pot
- Wooden spoon, rubber spatula
- Sharp knife and board for chopping
- Large heat-proof, mixing bowl
- Colander
- Measuring cups and
- Measuring spoons
Pesto Chicken Pasta with green beans
Final preparation Instructions: (Total time from start to table -- little over 1/2 of an hour)
- Put chicken broth in the large pot on high heat
- When the broth boils, put in the pasta and stir. Set timer for six minutes!
- When the timer rings, put in the beans and chicken.
- Cook for another six minutes!
- When the timer rings, check that the chicken is cooked.
- If the chicken is cooked, drain all of the pot's contents (If you wish, save the broth for another cooking project.) and place them into a large bowl.
- Stir in pesto use all of the 6 oz. package to coat everything liberally!
- If necessary, season with Celtic Sea Salt
- Serve immediately by ladling into individual bowls--or refrigerate, covered, for up to 3 days.
Ingredients for making fresh Pesto:
- Fresh Basil--about two cups, whole • 3-4 large cloves of garlic or one large clove of elephant garlic--chopped finely
- Extra Virgin Olive Oil • two cups of pine nuts or walnut halves
- 1 cup grated Sheep's-milk Romano cheese (Cow's-milk Romano cheese may be substituted.)
You'll also need:
- A food processor
- Rubber spatula
- Sharp knife and board for chopping
Pesto preparation Instructions:
This can be made several days in advance. I prefer it to any store-bought kind! It's great on pasta, pizza, broiled chicken, steak and pork! I also add it along with mayonnaise when making chicken or egg salad!
- In your food processor, add about a cup of olive oil
- dd the walnuts, basil, cheese and nuts.
- Grind until a paste is formed--use more olive oil if needed
- Add about a quarter teaspoon of freshly ground black pepper.
- Use rubber spatula to put into a covered glass container--refrigerate until needed. It will keep for two weeks in the refrigerator.
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