Pesto Two Ways

Red and Basil Pesto

 Woza!  I can't believe that I totally missed April with a blog post.  My life has just been really busy and with

all the craziness, the blog entries suffered.

Well today I'm back in the kitchen!

This week has been full of memories of last year's vacation to Italy.  My friend Wanda and I have been reading journals and sharing quotes.  We recalled and laughed about funny moments that merited subsequent pinky swears that we'd carry those stories to our graves!  That's what best friends are for? Right?  It was an amazing trip and we made wonderful new friends that we hope to get to see again someday.

One of the highlights during the first week of the trip was a wonderful experience we had visiting Monterosso and the day we spent with Daniella.  So in tribute to that memory, today I made pesto!

Fortunately fresh basil is available in my local grocery so I can   enjoy it anytime I am inclined (which is pretty often).  I'll follow with a couple of additional blog entries soon (I promise) for incorporating the pesto into other recipes.  In the meantime, just plain good for slathering on toasted bread or as dippers from fresh veggies!

Recently I brought home some old dishes that I found stored away that belonged to both of my grandmothers.  The small bowls with stripes were used at my grandma Helen's restaurant as well as a couple of crockery bowls, one being grandma Helen's and the other grandma Mary's.  You'll see these heirlooms in the photographs.  As I was cleaning up, I couldn't help but think that these two women would have never ever thought of making anything like pesto nor believed any any such concoction would be served in these bowls.  I also best they would be surprised, and hopefully proud, that their bowls are still around and being used in their granddaughter's kitchen.

Creamy Chicken Basil Alfredo

I had a package of chicken tenders to fix for dinner this week and couldn't decide what to do with them.  Staring me in the face on my kitchen counter was my basil plant in desperate need of pruning.  A quick check of the pantry and fridge and I had my answer....


Creamy Chicken Basil Alfredo
Yield:  4 Servings

Ingredients:

1 one pound package raw chicken strips
1 Tablespoon Mrs. Dash seasoning
2 teaspoons extra virgin olive oil
8 ounces fettuccine pasta

1/4 cup butter

1 cup fat free Half and Half

1 clove garlic, crushed

2 cups freshly grated Parmesan cheese

1/2 cup fresh chopped basil

Directions:

Cut each chicken strip into thirds.
In a heavy skillet, heat olive oil over medium heat.
Add chicken pieces and seasoning and cook until done and well browned.

Remove the chicken from the pan and set aside.
In a medium pot, heat water to boiling and cook fettuccine until al dente.
Wash and chop the fresh basil.

When pasta is nearly cooked, add the butter to the heavy skillet (don't worry about cleaning it from the browned chicken) and melt over low heat.
Add the Half and Half and simmer for 5 minutes.

Add the garlic and cheese and whisk quickly.
Mixture will rapidly thicken.  Stir until the cheese melts and the mixture is smooth and creamy. (This will happen quickly).
Add the chicken and the fresh chopped basil into the sauce.
Using tongs, add the drained fettuccine to the skillet and gently lift and turn the mixture to evenly coat the chicken and pasta.

Place individual servings into pasta bowls and top with a fresh grind of black pepper and a sprig of fresh basil.

....and that my friends is What's Cooking a Cathy's ~ Enjoy!