Description
This variation of pesto, sans pine nuts, has origins in Provence, France, where it is known as Pistou. Without the pine nuts it is lighter than traditional pestos but just as flavorful.
Ingredients
Scale
Pistou {Courtesy of Cooking Light}
- 4 cups (160g) basil leaves
- 2 garlic cloves
- 1/4 cup (59mL) chicken broth
- 1 Tbsp (11g) grated parmesan cheese
- 1 Tbsp (13,5g) olive oil
Pasta
- Roughly one half of a batch of Pistou, to taste
- 3–4 lean chicken thighs, trimmed of all excess fat or 2–3 chicken breasts
- 2 cups (232g) conchiglie pasta, cooked
- Parmesan cheese, grated
- 2 tsp (9g) olive oil
Instructions
Pistou {Courtesy of Cooking Light}
- Mix all of the ingredients in a blender until smooth.
- Store leftover sauce in a sealed container in the refrigerator or the freezer.
Pasta
- Place the chicken thighs on a broiling pan and broil them in the oven for five-seven minutes on each side.
- Cut the chicken into small pieces.
- Pour the oil into a pan and heat it at medium-high.
- Finish cooking the chicken until it is done.
- Add the pistou sauce and pasta to the cooked chicken and toss them together.
- Sprinkle the pasta with Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 30 mins