I've been making Pesto Chicken linguine for several years now. It's super easy and once you get down the basics to making the sauce you can add whatever vegetables you have on hand to spice the dish up. I often make this a vegetarian dish by leaving out the chicken, and adding things like sauteed baby portobellos. I think that chopped fresh tomatoes, sauteed asparagus, steamed broccoli or sauteed artichoke hearts would also make a great addition.
And please keep in mind that because I've been making this forever and have never sat down and measured things out precisely, the measurements are just approximate. Taste as you go!
Ingredients for 2-3 servings:
- Linguine - fresh or dry
- 1 Chicken breast, sauteed
- 3 Tbsp fresh pesto
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/4 Cup cream
- 2-3 Tbsp Parmesan cheese (to taste)
- Cook pasta according to directions. Save about 1/4 cup of pasta water
- Melt butter with olive oil in skillet - sautee any veggies or chicken at this step
- Reduce heat to low, and stir in the pesto. Do not let the pesto burn! It's important to make sure the oil has reduced heat before adding the pesto.
- Add cream and turn heat to medium stirring frequently. Taste the pesto cream mixture at this point and add more pesto or more cream as needed.
- Stir in parmesan cheese, taste again, and salt as needed
- If cream sauce hasn't thickened add reserved pasta water a tablespoon at a time until sauce begins to thicken
- When pasta finishes cooking, add linguine to the sauce, turn up the heat and sautee until incorporated