Monday, June 22, 2009

Chicken with 4 Cheese Ravioli and Basil Pesto Sauce

I cut up 3 boneless, skinless chicken breasts into 1/2" x 1/4" x 1" strips and then cooked them in olive oil. I also cooked up two 6 oz. packages of four cheese ravioli. I mixed the chicken, ravioli, and pesto together, then topped with fresh grated Parmesan cheese. I also made a batch of cheesy garlic biscuits (see Miss Betty's Super Quick Diner Rolls)

Easy Pesto Sauce
  • 1/4 cup almonds
  • 3 cloves garlic
  • 1-1/4 cups fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup grated Parmesan
  • 1/2 a roasted red pepper
  • 2 tablespoons sun-dried tomatoes
  • 1/2 cup olive oil
  • 1 pinch ground nutmeg
  • salt and pepper to taste
1. Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.

2. In a food processor, combine all ingredients and process until a coarse paste is formed.

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