listening to: flying lotus :: beginners falafel/melt!/gng bng
first off... i cannot take credit for the name of this recipe. i was experimenting in the kitchen, throwing some ingredients together, and when it was finished, i had a hard time coming up with a name. one person suggested 'balsamic pesto chicken pasta', which is great, but someone else blurted out this name which was too good to be true and there is the etymology of the dish name.this is relatively easy dish to make, which came out very tangy and the marinade held quite well in the chicken. you may want to use more pesto than i did. i purposely used less, because it can get overwhelming and the amount i used was perfect for me.
one note: because it's warm out here, i was able to use the grill. if you live in a cold weather climate, the possibility of this may be less likely.
Ingredients:
1 chicken breast
balsamic vinegar
garlic powder, sprinkle
worcestershire sauce
2 garlic cloves, minced
green onions, sliced
1 small jar of pesto
artichoke hearts
whole grain rotini pasta
Preparation:
- in a bowl, marinate chicken in worcesteshire and balsamic mixture with garlic powder sprinkled over top, overnight
- once marination is complete, cook on grill till you have some good grill lines on chicken
- in a large pot, bring water to a boil and add in pasta on medium heat
- in a saucepan, add garlic cloves and green onions and cook till slightly brown
- add in pesto sauce and artichoke hearts
- when chicken is done, cut into pieces and add to pesto mixture
- serve mixture over top of pasta
you could just as easily marinate it in italian dressing as well.
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