Friday, September 09, 2011

Walnut, Sundried Tomato, Feta, Basil Pesto!

Guten Tag Everyone! This week has been rain, rain, rain, rain and guess what... rain.  I thought our experience with hurricane Irene two weekends ago was enough rain and would allow for us to have some sun but nope.  Tropical Storm Lee just HAD to come over and ruin the sun party. I think we're going to be in the rain for a while.

Water for elephants. I've been meaning to read that book.
Last night called for something with pasta, chicken, and my about to go bad basil.  Since most pesto calls for fresh cheese (money money) and pine nuts (money, money, money) I decided to call my cheaper Costco friends (aka Feta Cheese and Walnuts) into action. 
Basil, Sun-Dried Tomato, Walnut, Feta Pesto! 
(This is what it is...)
Ingredients list:
  • 1 C. Sun-dried Tomatoes
  • 1 C. Water
  • 4-5 Chicken Breasts
  • 4 Tblsp. Olive Oil
  • 1 Lemon
  • 2 C. Basil
  • 1/2 C. Walnuts
  • 1/2 C. Feta Cheese
  • 3-4 Cups cooked pasta (just until firm)
 First off I boiled 3-4 cups of any type of pasta just until firm  and set that out of the way.
Boil the Sun Dried tomatoes in 1 cup of water for 10-15 minutes in a small sauce or skillet pan. RESERVE the water to help make the pesto smooth.
Show these Chicadees who's boss! Laying down the pounder!
For the Chicadee:
2 Tblsp. Olive Oil in a large skillet over medium heat
 4-5 Chicadee breasts pound and season them with salt (or use season salt given to you from your awesome brother) and use plenty of black pepper 
 1 lemon zested on the face-up side of the Chicadees 
Let these little babies cook until nice and brown on one side then flip and squeeze  lemon juice around them.
Good price for the basil from LA Mart $1.79 pound
Basil goes in head first then the sun-dried ta-maters with the reserved water that they were boiled in.

Then add 2 Tblsp olive oil and a few Tblsp of water only if it doesn't become smooth enough to blend well. 
After adding the feta cheese and it should look like this!

Then get any veggies that you like and give them a shower.
You can let them nest on top the chickadees while the chicken is browning. 
BEHOLD THE YUMMY Mountain of veggies!
Season them with salt and pepper too, no need to add any more oil, lots of flavors already from the Chicks.

Now the Chickadees are just waiting patiently in the background.

I just love the golden crisp crunch of browned chickadees!
After the veggies were done I heated the pasta and 1 cup of the pesto for 5 minutes in the skillet getting all the noodles coated with the pesto flavors. Then I combined the pasta and veggies in a big bowel to get everybody well acquainted with the pesto.


This makes plenty of leftover pesto that will keep for at least a week or you could freeze it too. I plan to spread it on breads or if I need a quick sauce later this week I'll use the rest.

There's nothing like tasty pesto on a rainy day.

Ms. Furry Fern is getting soaked!

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