Page 68 - 2019TOHCookbook

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DEPACE | BRANT ROCK, MA | SERVES 8-10
This dish is a favorite for everyone in our family. Our kids love it so much that they learned to make it themselves and have treated their friends to this delicious meal many times!
INGREDIENTS
9 oz. sun dried tomatoes
2 large bunches of fresh basil, stems removed
1⁄3 to 1⁄2 cup olive oil
(adjust to desired consistency)
4-5 cloves garlic (or more if desired)
1-2 fresh jalapeño peppers
(remove seeds if you don’t like it spicy)
INSTRUCTIONS
2 lb. chicken breast
3 yellow bell peppers 1⁄4 cup light cream Linguini pasta Parmesan cheese Scallions, chopped
1. Pulse sundried tomatoes, basil, olive oil, garlic and jalapeño peppers in food processor until chopped well, then puree pesto until mixed evenly. May need to stop periodically to scrape the sides of processor. Set aside.
2. Cut the chicken breasts into bite-sized pieces and set aside.
3. Remove the stems and seeds from the bell peppers. Cut the peppers into bite-sized pieces, set aside.
4. Over medium heat, in a large skillet/pan that has been coated with a light layer of oil, add the chicken and bell pepper pieces and saute until chicken is cooked through and peppers are slightly soft.
5. Add the pesto and combine over low heat. When pesto is heated, add 1⁄4 cup light cream and heat throughly.
6. In a large pot, cook the linguini according to the package directions.
7. Set aside a small portion of the chicken mixture, toss the remaining chicken/pepper/pesto mixture with the cooked linguini.
9. Portion out chicken/linguini mixture, add reserved chicken mixture to each plate and sprinkle with shredded Parmesan cheese and chopped scallions.
Enjoy!
SUNDRIED TOMATO PESTO AND CHICKEN PASTA