Chicken Pesto Recipe
braised chicken, roasted tomato, cream, pesto, housemade orrecchiette pasta
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Ingredients
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Chicken and Sauce
Roasted Tomatoes
Pasta
Method
Chicken and Sauce
- 1
Prepare Chicken
In a large skillet, heat olive oil over medium heat. Season chicken thighs with salt and black pepper. Once the oil is hot, add the chicken thighs to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through.
- 2
- 3
Make Sauce
Pour in the heavy cream and pesto sauce, stirring to combine. Let it simmer for about 5-10 minutes until the sauce thickens slightly. Adjust seasoning if necessary.
Roasted Tomatoes
- 4
Roast Tomatoes
Preheat your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet, drizzle them with balsamic vinegar, and sprinkle with dried oregano. Roast in the oven for 15-20 minutes until they are blistered and caramelized.
Pasta
- 5
Make Dough
In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Mix until a rough dough forms. Knead on a floured surface for about 8-10 minutes until smooth.
- 6
Shape Orrechiette
Divide the dough into small pieces and roll each piece into a ball. Press each ball with your thumb to create a small shell shape, resembling orecchiette. Allow to rest for 30 minutes.
- 7
Cook Pasta
Bring a large pot of salted water to a boil. Add the orecchiette and cook for about 3-5 minutes until they float to the surface, indicating they are done. Drain and set aside.
Assembly
- 8
Combine and Serve
In a large serving bowl, combine the cooked orecchiette, chicken with pesto cream sauce, and roasted tomatoes. Toss gently to combine all ingredients. Serve hot.