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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