Pan-Seared Chicken with Arugula Pesto Farfalle
By America's Test KitchenPublished on April 24, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
2 ½ ounces (2 ½ cups) baby arugula 2 ounces Parmesan cheese, grated (1 cup)5 tablespoons extra-virgin olive oil ¼ cup walnuts, toasted and chopped1 garlic clove, choppedSalt and pepper 12 ounces farfalle 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed10 ounces cherry tomatoes, halved
Before You Begin
Serve with lemon wedges.
Instructions
- Process arugula, Parmesan, ¼ cup oil, walnuts, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth, about 30 seconds. Set aside ¼ cup pesto. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side.
- Transfer chicken to carving board, tent with foil, and let rest for 5 minutes. Add tomatoes, reserved pasta cooking water, and remaining pesto to pasta and toss to combine. Divide pasta among 4 bowls. Slice chicken ½ inch thick and divide evenly among bowls. Top each bowl with 1 tablespoon reserved pesto. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 ½ ounces (2 ½ cups) baby arugula
2 ounces Parmesan cheese, grated (1 cup)
5 tablespoons extra-virgin olive oil
¼ cup walnuts, toasted and chopped
1 garlic clove, chopped
Salt and pepper
12 ounces farfalle
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
10 ounces cherry tomatoes, halved
Ingredients
2 ½ ounces (2 ½ cups) baby arugula
2 ounces Parmesan cheese, grated (1 cup)
5 tablespoons extra-virgin olive oil
¼ cup walnuts, toasted and chopped
1 garlic clove, chopped
Salt and pepper
12 ounces farfalle
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
10 ounces cherry tomatoes, halved
Ingredients
2 ½ ounces (2 ½ cups) baby arugula
2 ounces Parmesan cheese, grated (1 cup)
5 tablespoons extra-virgin olive oil
¼ cup walnuts, toasted and chopped
1 garlic clove, chopped
Salt and pepper
12 ounces farfalle
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
10 ounces cherry tomatoes, halved
Why This Recipe Works
Replacing the standard basil with peppery arugula makes for a refreshing take on pasta with pesto.
Before You Begin
Serve with lemon wedges.
Instructions
- Process arugula, Parmesan, ¼ cup oil, walnuts, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth, about 30 seconds. Set aside ¼ cup pesto. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side.
- Transfer chicken to carving board, tent with foil, and let rest for 5 minutes. Add tomatoes, reserved pasta cooking water, and remaining pesto to pasta and toss to combine. Divide pasta among 4 bowls. Slice chicken ½ inch thick and divide evenly among bowls. Top each bowl with 1 tablespoon reserved pesto. Serve.
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