Chicken Pesto Linguini Recipe
Sun Dried Tomato, Asparagus, Basil Pesto, Toasted Herb Bread Crumbs
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Ingredients
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Pasta and Main Ingredients
Toasted Herb Bread Crumbs
Method
Preparing the Chicken and Asparagus
- 1
Cook the Chicken
In a skillet over medium heat, add a drizzle of olive oil. Season the chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side, or until fully cooked through. Remove from heat and let rest before slicing.
- 2
Blanch the Asparagus
In a pot of boiling salted water, add the asparagus pieces. Blanch for about 2-3 minutes until bright green and tender. Drain and set aside.
Cooking the Pasta
- 3
Cook the Linguini
In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and reserve about 1/2 cup of the pasta water.
Assembling the Dish
- 4
Combine Ingredients
In a large bowl, combine the cooked linguini, sliced chicken, sun dried tomatoes, blanched asparagus, and basil pesto. Toss well to combine, adding reserved pasta water as needed to achieve desired consistency.
Making Toasted Herb Bread Crumbs
- 5
Serving
- 6
Serve the Dish
Plate the chicken pesto linguini and sprinkle generously with the toasted herb bread crumbs. Enjoy your delicious meal!
