Chicken Pesto Rotini

Chicken Pesto Rotini

Ingredients:
1 cup chopped parsley
3/4 cup basil leaves
1/4 cup hazelnuts
1/4 cup parmesan
3 cloves of garlic
1 tsp pepper
1/2 tsp red pepper
1 tsp salt
olive oil
1 tbsp butter
1 pound rotini pasta
2 large chicken Breasts, chopped bite size
 - 1 tsp italian seasoning
 - 1 tsp garlic powder
 - 1 tsp pepper
 - 1 tsp salt
 - 1/2 tsp oregano

Directions:
1. Combine first 8 ingredients and blend until smooth. Stream in olive oil until a thick sauce/paste forms.
2. Boil pasta according to directions. Just when pasta is about to be done, dip a cup in the water and save some of the starchy water in case your sauce is too thick once you toss it with pasta
3. Season chicken and cook in a pan for about 7 minutes with butter and olive oil
4. Drain pasta, add chicken and pesto and toss. Add pasta water if needed.

Serve with a little parmesan or asiago in top.

OG Pinot Gris
2013
Willamette Valley
Crisp, refreshing, pear  - this has got to be one of my favorite Pinot Gris, ever.
This would be a perfect spring time wine, with anything really.
Enjoy