Aud's Easy Peasy Pollo Pesto Penne

I made this one up without aid, so I reserve the right to give it a ridiculous alliteration and rhyme-filled name.  And yes I said "pollo" instead of "chicken" to keep the P trend going.  And yes, I am aware that the names "pollo" and "penne" are from two different cultural styles of cooking... but it's actually just an Italian dish...


Now on to the food...

Tonight I made penne pasta tossed in pesto and topped with cubed chicken breast which was sauteed in white wine.  And it didn't suck!  So here is the recipe I made up for those who may be in the same cooking rut that I am in...

Ingredients

• 2 large boneless skinless chicken breasts
• McCormick's Pesto spice pouch (and accompanying ingredients which were 1/2c. water and 3 tbsp. olive oil)
• 1/2 c. white wine (I used Chateau Morrisette's Our Dog Blue, which is probably sweeter than it should have been, but way tasty, and I recommend.)
• Olive oil to coat the skillet
• Hodgson Mill Whole Wheat Flour (a sprinkling... PS: So obsessed with this healthy alternative to white flour...)
• Whole Wheat Penne Pasta (as much as you want.. I used like half a box so Matthew had plenty of leftovers to pack in his lunch)
• Black Pepper
• Garlic Powder

The Steps

1. Cook pasta per box directions.

2. Prep pesto "sauce" per pouch directions, adding cooking pasta once it's combined well and heated throughout.  Simmer, stirring occasionally.

3.  Cube two chicken breasts into small bite size pieces.

4. Meanwhile, we cook the chicken in a separate pan.  Coat pan in olive oil, add chicken.  Sprinkle generously with garlic powder and black pepper.

5.  Once outsides are starting to whiten and cook a bit, add white wine. Then sprinkle a little bit of whole wheat flour over the chicken (not too much- I added this step just to thicken things up a bit).

6.  Cook chicken until done (I let mine brown a little on the outside).

7.  Add cooked chicken to pesto pasta.  Stir and heat throughout.  Serve with an oversized glass of white wine and enjoy!

XOXO,

Basil Curry Chicken

Let me just say this.. I don't cook.  I mean I do, but I don't.  I enter the kitchen with the best of intentions... but good intentions don't always result in a good end product.  So I can do anything as long as I have my GFG (George Foreman Grill) and some frozen microwavable Steamfresh veggies, but how creative is that, besides not at all? Well last night I think I found a recipe that is both inexpensive to make and relatively easy (if I can do it, anyone can).  Not to mention it was a hit with my husband Matt.  And I didn't think it was half bad myself...

So if the kitch has been a bitch, I recommend this recipe out to get out of a cooking rut!

Basil Chicken in Coconut-Curry Sauce

2 tsp. curry powder

1/2 tsp. cracked black pepper

1/4 tsp. chili powder

4 skinless boneless chicken breasts

1 tablespoon olive oil

1/2 of a large red onion, cut into thin wedges

2 fresh jalapeno peppers, seeded and finely chopped

5 cloves of garlic, minced (i used minced garlic in the spice jar)

1 13.5-14 oz. can unsweetened coconut milk

1 tbsp. cornstarch

3 tbsp. fresh snipped basil

1 tsp. ginger

1. In a medium bowl, combine curry powder, black pepper, 1/4 tsp salt and chili powder.  Cut chicken into 1 inch pieces. Add to spice mixture, toss to coat. Cover and chill for 1-2 hours to allow spices to penetrate meat.

2. Pour oil into a wok or large skillet.  Heat over medium/high heat.  Add onion, peppers and garlic.  Cook and stir about 8 minutes or until crisp-tender.  Remove from wok.  Add half of chicken to wok.  Cook and stir for 4 to 6 minutes or until chicken is no longer pink.  Remove from wok.  Repeat with remaining chicken.

3.  Stir together coconut milk, cornstarch and 1/4 tsp salt until smooth.  Carefully add to the wok.  Cook and stir until slightly thickened and bubbly.  Return chicken and onion mixture to wok.  Stir in basil and ginger.  Cook and stir about two minutes or until heated through.  Serve over hot rice (I used whole wheat cous cous and it was great!)

Hope you enjoy this as much as we did!

XOXO, 

Aud