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Almond Pesto Chicken with Conchiglio Pasta

Yields1 Serving

 1 package Tantillo Artisanal Conchiglio Pasta
 2 cups whole basil leaves 6 cloves of garlic
 1⁄4 cup Tantillo Extra Virgin Olive Oil
 4 oz. grated Parmigiano Reggiano cheese
 3 oz. raw almonds
 1 grilled chicken breast
 3 oz. chicken stock
 4 sundried tomato slices
Prepare the pesto sauce:
1

Place the basil, garlic, Tantillo Extra Virgin Olive Oil, cheese, and almonds in a blender.

2

Blend thoroughly, making sure that all the ingredients have broken down and come together.

3

Add more olive oil as needed to bring the pesto to your preferred consistency.

Prepare the pasta:
4

Cook pasta in a pot of salted, boiling water for 10-11 minutes, or until it is al dente.

5

Set aside along with a few ounces of the water it was cooked in.

Prepare the chicken:
6

Cut the grilled chicken breast into 1⁄4” slices. Place the chicken stock in a sauté pan over medium heat.

7

Add the chicken and sundried tomato slices to the pan.

8

Allow the stock to reduce then add a few ounces of the pasta water along with the cooked pasta. Stir to combine then allow the pan to simmer for 2-3 minutes.

9

Add the pesto sauce and stir again.

10

Heat the mixture just enough to warm the sauce, then serve.