Recipe of Pasta Al Pesto Alla Genovese Ricetta Originale

Pasta Alla Igor

Il pesto alla genovese è una delle ricette italiane per eccellenza, amatissimo la ricetta tradizionale della pasta alla busara, tipica della cucina istriana:

Recipe Summary Pasta Alla Igor

This recipe is really simple and easy to make and the guys love it!

Ingredients | Pasta Al Pesto Alla Genovese Ricetta Originale

1 teaspoon butter

2 skinless, boneless chicken breast halves

3 quarts water

1 (12 ounce) package seashell pasta

6 large asparagus spears, trimmed and cut into thirds

¾ cup peas

1 teaspoon butter

½ onion, chopped

1 cup heavy whipping cream

⅓ cup grated Parmesan cheese

Directions

Heat 1 teaspoon butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 5 to 7 minutes per side. Set aside to cool; chop chicken into bite-sized pieces.

Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and return pasta to pot.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus and peas, cover, and steam until tender, 3 to 4 minutes. Remove vegetables from heat and keep covered.

Heat 1 teaspoon butter in a saucepan over medium heat; cook and stir onion in the melted butter until translucent, about 10 minutes. Stir cream into onion; add vegetables and chicken. Simmer until cream reduced slightly, 2 to 3 minutes. Fold Parmesan cheese into mixture. Remove from heat and cover saucepan until cheese is melted, about 2 minutes. Toss pasta in the cream sauce.

To cut down on cooking time you can cook the chicken ahead of time or use already cooked chicken strips.

Info | Pasta Al Pesto Alla Genovese Ricetta Originale

prep: 10 mins cook: 40 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Pasta Alla Igor

Main Dish Recipes, Pasta, Chicken,