Equipment
Ingredients
Pan-Fried Chicken
- 600 g chicken breast, boneless, skinless
- 15 ml olive oil
- 5 g salt
- 2 g black pepper, freshly ground
- 3 g garlic powder
Pasta
- 400 g dried fusilli pasta
Pea Pesto
- 250 g frozen peas, thawed
- 30 g fresh basil, leaves only, packed
- 50 g parmesan cheese, grated
- 40 g pine nuts, lightly toasted
- 1 garlic, peeled
- 60 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 3 g salt
Nutrition (per serving)
Method
Bring a large pot of generously salted water to a rolling boil. Add the dried fusilli and cook according to package directions until al dente, usually about 10 to 12 minutes.
While the pasta cooks, prepare the chicken. Ensure separate cutting boards are used to avoid cross-contamination. Pat the chicken breasts dry with paper towels, then rub evenly with olive oil, salt, black pepper, and garlic powder.
Heat a large frying pan over medium-high heat. Add the chicken breasts and cook for 6 to 8 minutes per side until golden brown and the internal temperature reaches 74C/165F in the thickest part.
Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes before slicing into strips. This allows the juices to redistribute.
Combine the thawed peas, fresh basil, parmesan cheese, pine nuts, garlic, extra virgin olive oil, lemon juice, and salt in a food processor. Pulse until smooth but retaining a slight texture.
Reserve a small mug of the starchy pasta cooking water, then drain the pasta in a colander. Return the pasta to the warm pot off the heat.
Add the pea pesto to the warm pasta and toss vigorously to coat. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until a glossy sauce forms.
Divide the pesto pasta among four shallow bowls and top each serving with the sliced pan-fried chicken. Serve immediately.
Chef's Notes
- Thawing frozen peas quickly is easy: place them in a fine mesh sieve and run them under warm water for 60 seconds before draining thoroughly.
- Pounding the chicken breasts to an even thickness before cooking ensures they pan-fry evenly without burning the outside while waiting for the thickest part to cook.
- Toasting the pine nuts amplifies their essential oils and provides a deeper, nuttier backbone to an otherwise very sweet and bright pesto.
- Do not return the pot to the heat once you add the pesto to the pasta. Cooking the pesto mutes the vibrant flavor of the fresh basil and dulls the bright green color of the peas.
Storage
Refrigerator: 3 days — Store chicken and pasta separately if possible to maintain optimal texture.
Freezer: 1 month — Pesto may lose some of its vibrant green color upon freezing, but flavor will remain intact.
Reheating: Gently warm on the stovetop over low heat, adding a splash of water to loosen the pesto sauce.
