Grilled Chicken with Arugula Pesto and Caesar Spaghetti

Recipe Rating:
 2 Ratings
Serves: 4
Prep Time:
Cook Time:

Ingredients

1 lb spaghetti
1/4 c extra-virgin olive oil, plus some for drizzling
4 large cloves garlic, grated or finely chopped
2 teaspoons to 1 tablespoon worcestershire sauce, eyeball the amount
2 medium heads escarole, washed
1 lemon, halved
freshly ground black pepper
salt
1/4 tsp freshly grated nutmeg, or to taste
2 large egg yolks
1 c grated pecorino romano
6 anchovy fillets, drained ***optional
INGREDIENTS FOR GRILLED CHICKEN
WITH ARUGULA PESTO
1/4 c sliced or slivered almonds or shelled pistachios
1 c packed fresh arugula leaves
1/2 lemon, juiced
1 clove garlic, grated or minced
salt and freshly ground black pepper
1/3 c extra-virgin olive oil
4 small pieces boneless, skinless chicken breast (tenders removed)
***time saver: buy ready-made pesto and just add the arugula and almonds

The Cook

Macrayla Evans Recipe
Lightly Salted
Ceres, CA (pop. 45,417)
phalanmac
Member Since Mar 2011
Macrayla's notes for this recipe:
Watched Rachael Ray make this one day on her show. It is pretty tasty!
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Directions

1
For the Ceasar Spaghetti: Bring a large pot of water to a boil over high heat. Once boiling, salt the water. Add the pasta and cook until just shy of al dente, according to package directions.
2
Heads up: you need to reserve about 1 cup of the starchy cooking water just before draining.
3
If using the anchovies: While the pasta is cooking, put a large skillet over medium-high heat and add the extra-virgin olive oil. Add the anchovies and cook until they've melted into the oil, about 2 minutes.
4
Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire.
5
Shred the escarole and add several handfuls at a time, wilting the greens in the garlic oil.
6
Dress the greens with lots of pepper and a little nutmeg, then squeeze the juice of 1 lemon over the pan.
7
Add the reserved starchy cooking water to the eggs in a small bowl and beat together to temper them.
8
Turn off the heat and add the drained pasta and the egg mixture.
9
Stir to combine.
10
Add half of the cheese and toss vigorously for 1 minute.
11
Dress the pasta with a drizzle of extra-virgin olive oil and transfer to a serving dish. Top with Grilled Chicken with Arugula Pesto. Pass the remaining cheese at the table.
12
For the Grilled Chicken with Arugula Pesto, heat a grill pan to high
13
To make your own pesto, toast the nuts lightly in small skillet over low heat, then add them to a food processor.
14
Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
15
With the processor on, stream in the extra-virgin olive oil to form a thick pesto.
16
Or if using the ready- made pesto, just add the arugula and almonds to the pesto in a food processor and pulse to combine.
17
Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.
18
Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for a sandwich.
Comments

5 comments

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user Stormy Stewart karlyn255 - May 13, 2011
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
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user Monica H MonisiaH - Aug 8, 2011
Monica Hossa [MonisiaHossa] has shared this recipe with discussion groups:
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user Christine Fernandez SuperMom77 - Jun 2, 2012
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
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user Charliena Diego Charliena - Aug 18, 2012
That looks absolutely delicious!
user Macrayla Evans phalanmac - Aug 18, 2012
omg...you have no idea...sooo good!

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