Pesto with Penne and Grilled Chicken

Ingredients

For the Pesto:

NOTE: I’ve actually found that pistachio nuts, while not traditional, make an excellent pesto – feel free to use them instead of pine-nuts, or a 50/50 combo. This recipe will coat 8oz of pasta, plus about 4 chicken cutlets. Feel free to double this recipe for 1lb of pasta and 6 chicken cutlets; the leftovers for this are excellent either cold or re-heated

For the Chicken

1. 2 chicken breasts, sliced in half lengthwise to make 4, thinner cutlets, about 1.5 lbs. Pound them with a meat mallet, rolling pin, or cast iron skillet to get them about 1/4 inch thick, if need be
2. ¼ cup mayo (use Kewpie if you can get it, otherwise any mayo is fine)

Prep

For the Pesto

1. Place blades and bowl of food processor in freezer for 20 – 30 minutes (You can have it cooling down while prepping the ingredients in the next steps). Chill another bowl large enough to hold your pesto in the refrigerator.
2. Toast pine nuts over medium-high heat in a small skillet, tossing to ensure even toasting, 1-2 minutes until fragrant and lightly toasted. Transfer immediately to a small bowl. NOTE: This step is optional, but it does add a nice flavor!
3. Weigh (or measure) all ingredients, arrange mis en place
4. Place all ingredients except oil into the food processor. Cover, and pulse gently several times until everything is nicely mixed together. Wait several seconds between pulses; the food processor must not be allowed to become warm.
5. Begin drizzling in the olive oil. Add the oil a little at a tim, and continue pulsing gently, waiting a few seconds between pulses, until desired consistency is achieved. You’ll probably end up using closer to 1/4 cup rather than 1/2 cup.
6. Transfer pesto to a chilled bowl. Stir in 1 -2 teaspoons of EVOO for flavor.
7. If serving over pasta, cook pasta according to package directions. Drain pasta and run under cold water. Pesto is best served room temperature. Garnish with cheese of choice.

For the Chicken

1. 2 chicken breasts, sliced in half lengthwise to make 4, thinner cutlets, about 1.5 lbs. Pound them with a meat mallet, rolling pin, or cast iron skillet to get them about 1/4 inch thick, if need be
2. Place chicken cutlets in a bowl or ziploc bag; add 1/4 cup or so of the pesto sauce along with the mayo, being very careful not to cross-contaminate.
3. Reserve the remaining pesto (you should have about a cup or so)
4. Ensure chicken is well coated and refrigerate for at least 30 minutes, or up to an hour, at room temperature… or up to 24 hours covered and refrigerated if making ahead
   
   Note: Making the Pesto and marinating the chicken the morning of or a day ahead of time makes it a 20 minute process for dinner when you get home from work!

Cook

1. Preheat grill, grill pan, or cast iron skillet to hot. Grill chicken on all sides until lightly charred and internal temperature registers 150°F on an instant read thermometer. Reserve to a platter, cover with aluminum foil, and allow to rest while completing the steps below
2. Cook pasta according to package directions, stirring occasionally
3. While pasta is cooking, slice chicken into 2 inch strips and cut asparagus into pieces of similar length
4. Reserve ½ cup starchy pasta water in a coffee mug or other container
5. When pasta is cooked, drain and add a splash of reserved pasta water to the bottom of the pot you cooked the pasta in. Return pasta to the pot.
6. To this same pot, add grilled chicken strips and reserved pesto.
7. Turn heat on very low and stir everything using tongs or a wooden spoon until nice and creamy, 1 -2 minutes, adding reserved pasta water as needed
8. Remove from heat and serve immediately, passing additional Parmesan cheese at the table

Grilled or roasted asparagus (pictured) makes an excellent accompaniment