Chicken Pesto Pasta

Chicken Pesto Pasta

Ingredients:

• 4 Boneless, Skinless Chicken Thighs, cut into cubes
• 2-4 TBSP Crushed Garlic
• 1 TSP Extra Virgin Olive Oil
• 1 Red Bell Pepper, diced.
• Optional: Spices such as Parsley, Oregano, Thyme, Basil, etc.
• 12oz box Bowtie Pasta

Pesto:

• 1/2 cup fresh Parsley (This is an approximation since it's hard to pack a 1/2cup full of fresh leaves)
• 1/2c Extra Virgin Olive Oil
• 1c Fresh Basil leaves (This is an approximation since it's hard to pack a cup full of fresh leaves)
• 1/2tsp Salt
• 2TBSP Crushed Garlic
• 1/2c Toasted Pine Nuts
• 1/2c Grated Parmesan Cheese (Get the good stuff, not the stuff in the pasta aisle in the green plastic container)

Toasting your own Pine Nuts: (If they aren't pre-toasted when you get them)

1. Preheat Oven to 375F
2. Mix 1tsp of Olive Oil with Pine Nuts.
3. Put Aluminum Foil on a baking sheet and spread out oil covered nuts so none are bunched up or on top of each other.
4. Cook for 5-7 minutes until they're a slight golden brown/tan color.

Pesto Instructions:
In a blender or Food Processor mix together all ingredients as listed in the Pesto list above.  It should be a slightly lumpy and oily mixture.

Chicken and Pasta Instructions:

1. Get a pot of water boiling for your Bowtie Pasta. Generally follow the instructions that are on the box.  Drain the pasta when done.
2. In a skillet over medium heat, heat up 1tsp of Olive Oil, and saute 2-4 TBSP of crushed garlic until it's soft. This doesn't take very long, be careful or it will burn.
3. Add Chicken and Red Bell Pepper. Add any optional spices here. Cook until chicken is cooked all the way through, about 7 minutes.
4. Once chicken and pasta are done cooking (You might need to drain the chicken if there's a lot of liquid), mix the chicken, the pesto and the pasta together in a large bowl.
That's it, enjoy!