Fettuccine with grilled Chicken and Basil Pesto

July 9, 2012 (CHICAGO)

2 cups of fresh basil leaves
6 cloves of garlic minced
½ medium onion, chopped
¼ cup pine nuts
2/3 cup extra-virgin olive oil
Salt and pepper to taste
½ cup freshly grated Parmesan or Pecorino Romano cheese
¼ cup heavy whipping cream
1 large chicken breast, grilled and sliced
½ pound fettuccine pasta, cooked al dente

Combine the basil, pine nuts, garlic, salt and pepper in a food processor until coarsely chopped. Add ½ cup of olive oil and process until fully incorporated and smooth. Transfer the pesto to a bowl and stir in the cheese and set aside. Coat a sauté pan with olive oil over medium heat, add onion and garlic. Cook and stir for 5 minutes until golden brown. Add grilled chicken, cream, couple tablespoon of pesto and cook for another five minutes. Add pasta, cheese, some hand-torn fresh basil and mix well then serve in a bowl.

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