Venetian Chicken with Creamy Pesto

Venetian Chicken with Creamy Pesto

Serves: 6–8 Servings

Ingredients

  • 2 cups fresh basil leaves (about 4 oz)
  • 1 cup fresh parsley
  • 6 cloves garlic
  • 1 cup grated Parmesan cheese
  • 2 tsp salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 2/3 cup, plus 2 Tbsp, olive oil, divided
  • 2 red or yellow bell peppers, cut into chunks
  • 2 lbs boneless skinless chicken breasts or thighs, cut into 1" chunks
  • 1 cup half-and-half
  • Hot cooked pasta
  • 1/2 cup grated Asiago or Parmesan cheese

Preparation

Assemble KitchenAid food grinder attachment with fine grinding plate and attach to stand mixer. Grind basil, parsley, and garlic into mixer bowl. Add 1 cup Parmesan cheese, 1 tsp salt, and 1/2 tsp pepper.

Remove attachment and attach wire whip to stand mixer. Whip on medium-high speed 1 minute. Stop and scrape bowl. With mixer running on high speed, gradually add 2/3 cup olive oil in a thin, steady stream, whipping until absorbed.

Heat remaining 2 Tbsp olive oil in large skillet over medium heat. Add bell pepper. Cook and stir 3 minutes. Add chicken, remaining 1 tsp salt, and 1/2 tsp pepper. Sauté 5 minutes.

Stir in pesto and half-and-half. Cook 3 minutes or until chicken is cooked through and bell pepper is tender, stirring occasionally (cook about 5 minutes for chicken thighs). Serve over pasta and sprinkle with cheese.

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