Welcome to a new mini series on my channel: RECIPE REBOOT! I have been making videos for years, and my early videos are so hard to watch! They showed some amazing mouthwatering recipes though…so, on RECIPE REBOOT, I will be recreating my old video, so you can watch a delicious, easy recipe tutorial and (hopefully) not cringe as much.
For this first one, we made an old Kelley family classic. Pesto Pasta with Chicken, Zucchini, and Pine Nuts. The flavors in this dish are phenomenal with the fragrant, salty, herby pesto, juicy chicken, nutty pine nuts and tender zucchini. It’s such an easy dish to make, and the result is DELICIOUS! If a 9 year old can make it, so can you!
Anyone notice I tried to match my 9-year old self’s outfit? 😂
Pesto Pasta with Chicken, Zucchini, and Pine Nuts
1/4 cup pine nuts
1 – 2 cups shredded cooked organic chicken
1 teaspoon grape seed oil
1 – 2 organic zucchinis, cut length-wise and then sliced into half-coins
8oz. package bite-sized pasta, such as bow tie or penne
1 cup or more of your favorite basil pesto sauce (recipe follows)
In a dry pan, toast the pine nuts until they are a little toasted on the edges. Be careful not to burn them! Place in a large bowl along with the cooked, shredded chicken.
To the same pan, add a little oil to the pan, and sauteé the zucchini. When they are just cooked through, add that to the bowl.
Cook pasta el dente according to package directions. Drain, and add to the bowl.
Add pesto to the bowl. Mix thoroughly, season with salt and pepper, and enjoy!
Homemade Pesto Sauce
- 2 garlic cloves
- 2 cups basil leaves
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts
- 1/2 cup Extra Virgin Olive Oil
- Place garlic into a food processor and pulse until the garlic is finely minced, making sure to scrape down the sides of the food processor once or twice.
- Add in the basil, parmesan, and pine nuts and puree until everything is finely minced and combined.
- Slowly drizzle in your olive oil while it is running.