Chicken Pesto Pasta For Chunky Chunky Boys

Ingredients

• Two chicken breasts (1.5 - 2 lbs)
• Pesto sauce
• Tortellini pasta
• Cherry tomatoes (8 - 12 oz)
• Parmigiano Reggiano cheese
• Flour (1 - 2 cups)
• Two eggs
• Butter
• Canola / olive oil
• Salt / pepper

Equipment

• Large pan or pot
• Large pot

Instructions

1. Start boiling a large pot of water and salt to taste like the ocean
2. Break down chicken breast into half dollar coin size chunks
3. Fill a gallon size Ziploc bag with flour, and season with salt and pepper
4. Toss chicken into the Ziploc bag and shake until coated
5. Fill a large pot with water and salt (it should taste like the ocean), start to bring it to a boil
6. Heat some oil and butter in a large pan
7. Beat two eggs in a small bowl with a fork
8. Once the pan is at medium heat, transfer flour-coated chicken to egg mixture then place in pan
9. Once colored (a few minutes) flip chicken chunks
10. Meanwhile add noodles to boiling water, cook for about 6 minutes
11. When chicken is finished remove from pan (can keep chicken warm in oven if needed)
12. Add halved cherry tomatoes skin side up to pan with the leftover pan juices
13. Cook noodles to al dente, pull out some starch water with a measuring cup, and strain
14. Add noodles back to pot, while off the heat stir in the container of pesto
15. Add chicken to pasta
16. Add cherry tomatoes to pasta along with oily goodness leftover in the pan (just not too much)
17. If the pasta is too thick, then thin it out with collected starch water
18. Serve and finish with grated Parmigiano Reggiano

Storage

1. Store in a container while adding some starch water so that it isn’t too dry when reheated the following day
2. Save Ziploc bag of seasoned flour, label as chicken flour, and put in the freezer for future use

Reheat

• If pasta seems dry add a little olive oil, heat in microwave for a couple minutes