Fusilli Parmesan pesto with chicken in a white wine reduction. Nothing reduced about that grilled taste, fam. Recipe: 1/2 box Catelli fusilli noodles 2 chicken breasts 1/2 cup white wine 3 tbsp white wine vinegar 1/2 cup chicken broth 1/2 cup basil pesto 1/4 cup Parmesan cheese 2 cups shredded spinach 1 cup slices cherry tomatoes 1 cup peas 1. Boil some Catelli fusilli for about 15 minutes or until al dente. And grill some chicken breasts, would ya? 2. In a seasoned pan or skillet on your grill's external burner over low-medium heat, stir together the white wine, vinegar, and broth and let simmer. 3. Stir in the spinach, allow to cook down, then stir in the tomatoes, peas, and pesto. 4. Add the pasta and toss with the vegetables and reduction. Shred the chicken and mix in along with the Parmesan. Place on the grill on medium direct heat for about 10-15 minutes to melt the cheese and blend the flavours. Get it into ya! Want more BBQ rebellion? Follow @BBQRebel on Instagram and get it into ya!
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