• Home
  • Cheese
  • Pesto Chicken with Creamy Parmesan Fusilli
0 0
Pesto Chicken with Creamy Parmesan Fusilli

Share it on your social network:

Or you can just copy and share this url

Ingredients

Pasta
400 gr Fusilli you can also use a different kind of pasta like Farfalle or Penne
Creamy Sauce
60 gr Butter
2 tbsp Plain Flour
500 ml Milk
35 - 40 gr Parmesan
2 tbsp (freshly chopped preferred) Parsley
to taste Salt
to taste Pepper
Pesto Chicken
2 thick filets Chicken Breast
4 tbsp Green Pesto we use our homemade green pesto!
24 flakes (enough to cover the chicken) Parmesan

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pesto Chicken with Creamy Parmesan Fusilli

Cuisine:
  • 40 min
  • Serves 4
  • Medium

Directions

Sometimes you just don’t want a standard, easy plate of pasta, but you want to add a little ‘oomph!’ to it, maybe even a bit more ‘Haute Cuisine’. We started thinking; let’s make up a recipe that would spice up your normal everyday pasta with something special to make for yourself or for a nice dinner with family and/or friends to leave them impressed with your cooking skills!

Well, we’ve got a nice recipe for you! This pasta dish is certainly not your average way of eating pasta and it tastes like a velvet, creamy heaven with a nice bite from the pesto chicken..

pasta2_pesto

In this dish we use green pesto, you can buy it storebought, but if you want to make it real tasty, you can use our own recipe for pesto: Operation Cooking: Fresh Green Pesto. This recipe is also useful if you want to make your own pesto in a bigger batch, so you can keep it fresh and use it for other dishes!

(Visited 67 times, 1 visits today)

Steps

1
Done

Preparing the chicken

Slice the 2 chicken breast in half through the length. The trick to get nice pieces is to flatten your hand on top of the chicken and cut it lengthwise through the middle with a sharp knife while pressing gently. It takes a bit of practice, just take it easy!

This will leave you with 4 thinner slices of chicken breast. Per slice, add 1 tbsp of green pesto and spread it on one side. Add the parmesan flakes on top and roll the filet into a small chickenroll. I personally make sure they can't unroll by sticking 2 toothpicks on each end. season them with a bit of salt and pepper.

2
Done

Cooking the pasta

Bring a pot of water to boil with a little salt (or a cube of bouillon for extra taste) and cook the pasta like it says on the package. This step is different for the different kinds of pasta.

3
Done

Baking the chicken

Bake the chickenrolls in a pan on medium-high fire until golden brown on the outside. Be sure to take out the sticks when you turn them around for the first time, no one likes to chew on a piece of wood and destroy their gums! While you are baking, continue to make the creamy sauce.

4
Done

Making the creamy sauce

Grab a saucepan and melt the butter on low to medium heat. Add the flour and stir until it's well blended and pasty. Keep stirring untill you have a very light brownish paste.

Add the milk and keep stirring until the buttery paste is blended well with the milk. The sauce should get thicker the longer you cook it, keep a very good eye on it. When the sauce is blended well and a bit thicker, add the grated parmesan to it and mix well.

Add the chopped parsley, salt and pepper to taste and your sauce is done!

Daniel van de Graaf

Hello there! I'm Daniël, 32 years young, from the Netherlands and a big foodie! I've always enjoyed cooking and food, throughout the years I gained certain cooking skills (especially in the meat category) and kept on going. I started this project together with Adriana to share our interest and joy in making the most amazing dishes, desserts and snacks :) I hope you all will enjoy our recipes and keep on cooking!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
meat_roulade1
previous
Surprise Meatloaf Wrapped in Puff Pastry
laksa2
next
Shrimp and Chicken Laksa

Add Your Comment