Sunday, February 17, 2008

Chicken Pesto Pasta and Garlic Knots

The other day, I was really wanting some Chicken Pesto Pasta, so I started searching for a good, tasty recipe. I came across one that not only looked like it would taste delicious, but it was a bit healthier than most of the recipes. Don't let the use of fat free half and half throw you off, you can't even tell its fat free. My dad and I really liked this..my mom not so much a fan. My sister Diana came over the next day, had some of the leftovers, and really liked it too. I think its a keeper! And of course, I made some garlic knots, my family's personal favorite. They are really simple and very delicious. The dough I used is also really low calorie. Enjoy!! (We doubled the recipe below, and we had plenty of leftovers!)

Chicken Pesto Pasta
1 Tbsp olive oil
About 10-15 pieces of grilled chicken strips (or about 3 cooked chicken breasts)
2 cloves garlic, finely chopped
1 Tbsp Butter of margarine
1 1/2 tsp flour
1 1/2 cup fat-free half-and-half
2 Tbsp pesto
1/2 lb Farfalle, cooked and drained
2 tsp. basil

Cook chicken in a pan with oil until well done. Remove chicken from the pan and set aside for later. Add butter, garlic, and flour, mixing until bubbly. Add half-and-half and stir until combined. Whisk in the pesto and bring to a boil, cooking until thickened. Add basil, or other spices if you please. Add chicken and cooked farfalle to the pan and toss to coat well.

**Note** I noticed that when I was making the mixture, it wasn't white and kind of had a brownish look to it (probably from some of the debris from cooking the chicken). If this happens, don't worry. It will end up being white after your done.

Garlic Knots
1 tube of pillsbury breadsticks
1 cube butter or margarine
1 Tbsp. garlic salt
1 Tbsp. Italian Seasoning
1/4 grated cheese
Parmesan Cheese (for topping)

Place breadsticks on greased cookie sheet. Cut each stick in half (unless you want larger knots). Tie each piece into a knot. Bake in over according to package (I believe its 375 for 10-12 minutes). While baking, put butter, garlic salt, italian seasoning, and grated cheese, into small sauce pan and melt. The cheese doesn't really melt, but it adds a nice flavor. Continue stirring once melted and put on low heat. When knots are done, dip into butter mixture and cover. Sprinkle knots with parmesan cheese.

3 comments:

Brandon and Diana Bronson Family Blog said...

That was so yummy! I still can't believe mom didn't like it!

Kristalyn said...

What?! Mom didn't like it? She must not like pesto in general. Do you buy your pesto pre-made or do you use a mix?

Mother of the Bride said...

Green noodles!! Not my favorite. But I do love the garlic knots. I'm so excited for you to continue this wonderful recipe book since I'm going to have to start cooking again when you go to school. I'm going to miss you so much!!!