Spring spaghetti with chicken and pesto ala Genovese (4 servings

• Meat

  • 1 lb Chicken breast/thighs, boneless skinless

• Produce

  • 1 lb Asparagus
  • 2 cups Basil, fresh leaves
  • 1 cup Cherry tomatoes
  • 3 cloves Garlic
  • 1 Leeks, large

• Pasta & Grains

  • 1 lb Barilla spaghetti, Whole Grain

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Cooking oil
  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 3 tbsp Almond, toasted

• Dairy

  • 1/2 cup Parmigiano-reggiano, grated

Found on whattocooktoday.com

Description

Directions

• Put the basil, almond, and garlic in food processor and process until they are finely chopped. Gradually add in the oil while the food processor is running until you get a nice smooth pesto. Store in a glass jar with lid and keep in the refrigerator until ready to use
• Leeks need to be thoroughly clean before using as they have lots of layers and retaining lots of dirt and soil. Thinly slice the leeks crosswise into 1/4-inch and then push out each layer and transfer into a large bowl of cold water. Stir them a little bit to loosen up the dirt and let them sit for 5 minutes. The dirt will settle to the bottom of the bowl. Use your hand to scoop out the leeks into another clean large bowl and pat dry with paper towel. Repeat if you think its necessary. Leeks are ready to use now
• Cook the spaghetti according to direction or to al dente. Reserve about 1/4 cup of the cooking liquid
• In a large skillet, preheat 1 Tbsp of cooking oil. Add in the leeks and saute until they are soft, about 5 minutes or so. Add in the chicken pieces and cook until the chicken pieces turn into opaque in color. Add in the asparagus and let it cook until its soft (but not mushy) and the chicken pieces are cooked through. Add in the cherry tomatoes, give it a quick stir. Turn off the heat. Add in the cooked spaghetti and the pesto sauce you made. Toss the pasta to make sure the sauce is coating the noodles and everything else. Add in the reserved liquid from cooking the pasta earlier if you think its too dry. Have a quick taste and season with some salt if necessary. Serve immediately