Thursday, 17 February 2011

Chicken with Sun-Dried Tomato Pesto Linguine

Here is that promised pasta recipe.  It doesn't call for just any type of noodle, it demands linguine.  However, if you've run out of said pasta like a certain someone did (cough, all I can do is shake my head lamentably and mutter, 'hypocrite'...), use whichever kind you please!

Now, let's stop a minute and play Eye Spy.

Do you notice anything missing?  Just possibly, something that happens to be another core ingredient?
... Yep, that would be the absent Sun Dried tomatoes!  They were AWOL, so some quick thinking on my mum's part suggested slicing fresh tomatoes and baking them under the broiler.  Brilliant improvisation, and meal saved!

Lesson learned?  Sometimes, in life, we are forced to deviate from our original plans and step outside of our comfort zones.  To have to be flexible and make substitutions or alterations.  When faced with this kind of uncomfortableness, it's all about the approach and response.

Leave room for a plan B.  Let your imagination run.  Find a way to be creative (even if you've long since written yourself off from possessing any artsy genetics, they're bound to be there!).  Add a new ingredient.  You might be surprised to find this quite liberating!

Chicken with Sun-Dried Tomato Pesto Linguine

Yields: 4 servings


  • 1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)
  • 1/2 cup grated Romano cheese or Parmesan cheese
  • 1/4 cup chopped fresh basil or 1 tablespoon dried
  • 2 T. pine nuts, toasted
  • 3 garlic cloves
  • 3/4 cup olive oil
  • 3/4 pound linguine pasta


Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.

Being enormously fond of red pepper flakes, I like to generously sprinkle my own plate of pasta after serving up.  However, this is entirely optional!

Also, if you're looking for a nice wine pairing, you might try clicking recipe name link to see Epicurious's  recommendations.

Due to the unfailing pleasure this dish gives, you may hear me singing of its praises again, or even see a picture of the proper version down the road (wherein the Sun-Dried tomatoes & linguine make an appearance).  We often serve it on special occasions.

Leave it to the Italians to say their goodbyes so elegantly:
Allora, ciao, bella!

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