Chicken and Noodles with Spicy Pesto Sauce

Sauteed Chicken Breast with Italian Style Basil and Pine Nut Sauce

© Jackie Milligan

Aug 21, 2009

These days everyone is working more and trying to save where they can. There's no reason that it should mean taste and nutrition have to suffer.

Chicken and Noodles with Spicy Pesto will give you a new weeknight dinner option that will help out your budget without leaving your taste buds wondering what happened. When you pair this quick and flavorful dish with a side salad or a steamed vegetable, you have an entire meal in less than 45 minutes. That equals more family time, more free time, more time for yourself.

This dish is also delicious when made with fish, shrimp or clams substituted for the chicken. Be adventurous, your family and your taste buds will thank you.

There is a recipe for garlic spread included at the end of this recipe. Garlic bread is a great accompaniment for this dish.

If you want to make this dish super quick and easy, pre-cooked chicken breast and ready made pesto sauce can be purchased and used instead of making your own.

Pesto Sauce:

Ingredients:

• 3 cloves of garlic (minced)
• 2 c basil leaves
• 1/4 c pine nuts
• Pinch of salt
• 3/4 c olive oil
• 1 tsp Sriracha (an Asian garlic and pepper hot sauce)
• 3/4 c parmesan

Method:

1. Put garlic, basil, pine nuts and salt in a food processor
2. Pulse until leaves begin to turn dark green and are lightly chopped
3. Add Sriracha sauce
4. Puree pesto while slowly pouring olive oil in through top hole in processor lid
5. Add parmesan and continue to mix until well blended being sure to scrape side of processor bowl if needed

Chicken and Noodles:

Ingredients:

• 1 # chicken boneless skinless chicken breast or chicken tenders (diced)
• 12 oz dry egg noodles
• 1 c shredded carrot
• 1/4 c diced green onion
• 1 1/2 tsp Italian herb seasoning
• 2 tbsp brandy
• salt and pepper to taste
• 3/4 c pesto

Method:

1. In a large saucepan heat 1 tbsp oil over med high heat. Add diced chicken breast.
2. Cook chicken, stirring to brown on all sides.
3. When chicken is almost browned, add 1 tsp Italian herb seasoning and carrots.
4. Pour in 2 tbsp brandy.
5. Add green onion.
6. Reduce heat and simmer for 5 min.
7. In the meantime, cook pasta according to package directions. Drain very well.
8. When chicken is done, remove from heat.
9. Stir in pesto.
10. Pour chicken mixture over noodles and serve.

Garlic Spread:

Ingredients:

• 1/2 c butter (softened)
• 3 tbsp grated parmesan cheese
• 1 tsp minced garlic
• 1/4 tsp garlic powder
• 1/4 tsp crushed rosemary
• 1/4 tsp oregano
• 1/2 c shredded Italian cheese blend(optional)

Method:

1. In a medium bowl mix softened butter garlic powder and minced garlic.
2. When garlic is well incorporated, mix in parmesan cheese.
3. Add in herbs and stir to incorporate.
4. Spread on both cut sides of a loaf of French or Italian bread.
5. At this point you can sprinkle the shredded Italian cheese over the top of the bread if you want

Toasted garlic bread:

1. Heat oven to 375 degrees.
2. Put bread already coated with garlic spread and cheese onto a cookie sheet.
3. Slide the cookie sheet onto the middle rack of pre-heated oven.
4. Toast for 10 to 15 minutes, until bread is a golden brown color.

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