2/3 Pound boneless, skinless chicken breast
2 Large bunches of fresh basil
2 Garlic cloves
1/2 Cup pine nuts
1/3 Cup grated Parmesan cheese
2/3 Cup olive oil
2 Teaspoons salt
1/8 Teaspoon garlic powder
1/8 Teaspoon onion powder
1 Medium tomato
1 Box fettuccine
Rinse basil and remove the leaves and put them in your food processor. (Note: People who are really good with a knife can finely mince these ingredients by hand.) Once all the leaves are in the processor bowl, give it a quick pulse (alternate chop and grind) to slightly compact the leaves.
Mince or crush the garlic cloves into the food processor bowl, then add pine nuts, Parmesan cheese, olive oil and salt. Put the cover on the food processor and pulse between chop and grind until it’s mixed to your taste. There should be some grit to the pesto, so don’t make it super smooth. Taste it with a clean spoon and decide if you want to add more of any of the ingredients. You can thin it out with more oil if you like, too.
Rinse off the tomato and dice it. Then rinse off the chicken and dice it.
Preheat frying pan over medium heat. Start the fettuccine water, too, and prepare it according to the directions on the packaging.
Put two tablespoons of oil in the frying pan. Put chicken in the pan and brown, stirring occasionally. Turn the heat down if the oil smokes. Sprinkle salt, onion powder and garlic powder on the chicken. It should take about ten minutes for the chicken to brown and cook all the way through.
Stir in the tomatoes and sauté for one minute. Then stir in the pesto, turn the heat down to 1/4 heat and warm it up just short of a simmer. Stir frequently. When you see the first simmer bubbles, it’s ready to serve. Should take three to five minutes to warm up.
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