Sunday, September 27, 2009

Pesto Ideas

i was thinking i should give some recipes that use pesto since i gave you all my pesto recipe a little while back. i always make a big batch of pesto and freeze it in ice cube trays. once frozen, i pop them out and throw them all in a freezer bag. then i can pull out one or two at a time and they are perfect portions sizes - as a rule of thumb, 1 pesto ice cube serves 2.

i actually made this last night for my mother-in-law, niece, nephew, and husband. it was super easy and everyone loved it. (i apologize for the poor picture, maybe one day i'll get that new digital camera i am wishing for)

the stuffed chicken is a very easy recipe and can be changed easily. you can really put anything you have on hand into this dish with the ricotta and mozerella!

*please refer to the august 27th post (basil galore) for my pesto recipe.

Stuffed Chicken
(serves 4)

4 chicken breasts (thinly sliced or pounded thin)
1/2 c ricotta
1/2 c shredded mozerella
1/4 c mushrooms, chopped
1/4 c artichoke hearts, chopped
4 tsp pesto

preheat oven to 350.
mix together ricotta, cheese, mushrooms, and artichokes. divide mixture among 4 chicken breasts. place mixture in middle of each breast. roll up chicken and secure with toothpicks.
place rolled-up chicken on lined baking sheet. spread 1 tsp of pesto on each chicken roll.
bake for 15-20 minutes or until cooked through.

Mushroom and Artichoke Pesto Pasta
(serves 4)

1/2 box whole wheat rotini (or your favorite whole wheat pasta)
1 tbs extra virgin olive oil
5 oz sliced mushrooms (i used baby bellas)
10 oz frozen artichoke hearts
white wine (optional)
2 tbs pesto 
grated parmesan

bring large pot of water to a boil. cook pasta according to package instructions.
meanwhile, saute mushrooms and artichokes on medium heat with olive oil until browned and tender. add a splash of white wine, if desired and continue to saute until liquid is cooked off.
drain pasta and toss with mushroom mixture and 2 tbs pesto. top each plate with grated parmesan.

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