I made this dish up from beginning to end because I wanted to use the herbs I have in my garden and it came out so good. I will definitely make this one more often!
- 3 chicken breasts (or however many you need, adjust the amount of other ingredients then)
- 1 slice of cheese for each chicken breast (I used mozarella)
- a handful of fresh cilantro
- about 3 handful of fresh basil
- 3 Tablespoon of pinenuts or walnuts (I actually only had mixed nuts and picked the cashews and walnuts out)
- about 1 cup of parmesan cheese
- 1 glove of garlic (or more if you are a garlic lover)
- a handful of grape tomatoes (or yellow pear tomotoes if you are lucky to have them in the garden)
- olive oil
- spices of choice (I used pepper, salt, garlic powder, dried basil, paprika, oregano)
- about 1 cup of heavy cream
- about 1 cup of milk
- 1 TBL cornstarch
- 1 pack fettuchini pasta
Cut chicken breast open on the sides to create a pocket. Season the outsides of the chicken and rub it in well.
Stuff the chicken with plenty of cilantro, the slice of cheese, a little basil and some halfed grape tomatoes.
Put chicken onto a sprayed cookie sheet and preheat oven to 380 degrees. Bake chicken until internal temperture is 180 degrees, this will take about 20-30 minutes, depending on how thick your chicken is
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For the pesto put the basil, the nuts, about 4 TBL Parmesan cheese the glove of garlic and some olive oil into a blender and blend until it becomes a creamy texture, add oil if you need to. (I actually did this with my magic stick mixer)
Put the cream and milk into a saucepan and add the pesto to it. Add the rest of the parmesan cheese as well as spices until you have the taste you like. Bring to a slow boil, stirring well. Disolve the cornstarch in some water and add it to the sauce until your sauce has the desired consistency, careful it does not take much!!! Put sauce on low heat.
In the meantime cook fettuchini according to package directions.
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Serve the sauce over your pasta and chicken.
Guten Appetit!!
