Basil spinach pesto pasta + crispy chicken cutlet + broccolini Pesto: Very rough estimates and unofficial measurements haha. I need to remake this and write down exact measurements to share. I started with the following and then adjusted as needed! I added to a food processor and blended to combine. 2 large handfuls basil 2 large handfuls spinach ½ cup olive oil (more as needed to get to desired consistency) Juice of 1 lemon 1/2 cup pine nuts 1/4 cup pistachios 1/2 cup parmesan 5 cloves garlic Salt and pepper, to taste (I like to start without salt since the parm is so salty and adjust at end after tasting) For the pasta: Cook up pasta of choice and set aside. Be sure to reserve some pasta water when straining. I heated up a few large spoonfuls of the pesto in a pan over low heat (add more as needed depending on how saucy you like it) and added about ¼ cup heavy cream. Once mixed, add pasta and mix well. I used ¾ lb pasta. Add ¼-½ cup reserved pasta water and mix until combined. Chicken: I got thinly sliced chicken breast at the store. Pat dry. Set up three bowls. One with flour + salt + pepper. One with beaten egg. One with seasoned bread crumbs. I like to use a mix of panko and italian breadcrumbs and then season with salt, pepper, garlic powder, onion powder, and finely shredded parmesan cheese. Dip chicken in flour mixture (shake off excess), then in egg mixture, then bread crumb mixture. Make sure to really press the bread crumbs into the chicken. Let rest on a wire rack for about 15 minutes before cooking. Fry up in avocado oil over med/high heat about 3 minutes a side or until perfectly golden brown (I use a meat thermometer to check to make sure internal temp is 165).
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