Basil Pesto Chicken with garlic tomato pasta

basil pesto chicken tomato pasta 2

I can NOT wait until we can start planting our garden this year. We have such a short growing season here that you really need to appreciate that couple of months you get to grow your own food. There is something so special about it! My tomatoes last year were UNREAL. I had 5 tomato plants in pots (yes I have all my garden goodies in pots, and they’ve been doing better and better each year) and I got an unreal amount of tomatoes. I had batches on batches of salsa, stewed tomatoes and sauces. This year, I’m going to try doing passata as well!

Anyways, this dish is inspired by my excitement for my tomato season and basil season, and obviously my all time ever lasting love for pasta. Here is a delicious supper full of tomato, basil pesto and perfectly seasoned chicken. If you want this to be vegan, use kabocha squash or chickpeas in place of chicken. this will change your cooking process.

 

Ingredients: (serves 2)

  • 2 TBSP EVOO
  • 2 chicken breasts, pounded so they’re even for cooking
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1.5c grape tomatoes, halved
  • 1/2 red onion, diced
  • 5 garlic cloves, sliced
  • 1/2c veggie or chicken stock
  • 1/2c or more of smoked mozzarella, grated
  • 1/4c basil pesto homemade or store bought (I always make this one)
  • linguini, fettuccine or spaghetti work well for this dish.

Directions:

  1. Cook pasta according to package directions
  2. Add EVOO to a cast iron skillet over medium-high heat.
  3. Season chicken breasts on both sides with salt, pepper, garlic powder and basil. Once the skillet is hot, add the chicken. let it brown on one side for a couple minutes then flip it over and brown it on the other side. this might take anywhere from 4-6 minutes per side depending on the size of your breasts. if your chicken is a nice golden brown then it’s safe to flip it over.
  4. Remove the chicken from the skillet to a plate.
  5. Turn your heat down to medium. Toss your tomatoes, onions and garlic into the skillet. De-glaze with your veggie stock, and stir often until your tomatoes start to burst. if they’re not bursting fast enough for your liking, use a potato masher and do it yourself. Season the mixture with salt and pepper.
  6. Add your chicken back to the skillet and cook until the chicken reaches an internal temperature of 160F. add your pesto on to the chicken breasts and sprinkle them with cheese. Put a large lid over your pan and let the cheese melt for a minute.
  7. Remove the chicken to dinner plates. Toss your cooked pasta with the tomato mixture and serve! Sprinkling more cheese on top is also never a bad idea.

basil chicken tomato pasta 3


Oven Fried Asian Chicken Drumsticks

I don’t normally eat meat off the bone (Not a huge fan for some reason..) but these were too good to pass up. A nice oven fried crispy outer shell and a juicy tender inside flavoured to perfection… Excuse me, I’m drooling…

photo

Ingredients:

-10 chicken drum sticks

-1/4c EVOO

-1 bunch scallions, thinly sliced, divided (some for garnish)

-3 tbsp hoisin paste

-1″ nub of ginger, peeled and minced (1-1.5 tbsp)

-3 cloves garlic, peeled and minced

-1 tbsp dark soy sauce

-2 tbsp soy sauce

-1 tsp-1 tbsp sriracha hot sauce (to your desired spice level)

-1/2 tsp cinnamon

-1/2 tsp fennel seeds

-2 cups panko crumbs

-1/4c butter cut into small squares and rolled in flour

Directions:

preheat your oven to 425 fahrenheit.

Mix the scallions, garlic, ginger, hoisin, dark soy sauce, soy sauce, sriracha, cinnamon, fennel seeds and EVOO in a large plastic freezer bag. add chicken drums and marinate in the fridge for 5 hours or over night.

Take the chicken out of the fridge. bring to room temperature. add the panko to a large bowl. Individually bread each piece of chicken and place on a greased slotted baking dish (to make sure the juices drip to the bottom of the pan so the chicken stays nice and crisp.) Place in the oven for 30 minutes. After 30 minutes is up, pull the baking pan out, flip the chicken over and bake for an additional 15 minutes.

Place the marinade ingredients in a medium sauce pan. Bring to a boil. Once it comes to a boil, add the flour coated butter and whisk until fully incorporated. Let simmer until chicken is finished. (about 10-15 mins.)

once chicken is done, pour a little sauce over the chicken drums, sprinkle the remaining chopped scallions over top and serve. I served with corn and rice mixed in with the chicken sauce. mmmmmmmmmm!!