Richards Sensational Chicken Pesto Pasta

 

Inspired by his favourite pasta that he used to order every time at Il Fornello on Church Street many moons ago, Richard recreated this sensational Chicken Pesto Pasta which is now one of his signature dishes. The Church Street location in Toronto is no longer around, but Richard's pasta is, and for that we all are eternally grateful, because it's outrageously delicious.

1/2 cup diced sun-dried tomatoes and 1/4 cup pine nuts

2-pounds of chicken thighs cut into bite size pieces and sautéed until cooked through,

then set aside until needed

The pesto warming in a deep non-stick skillet

The sun dried tomatoes are added 

Richard pours the cream to the pesto and sun-dried tomato mixture,

after which the chicken and pine nuts are added followed by handfuls of grated Parmesan

Richard's Chicken Pesto Pasta

Serves 8

Recipe courtesy of Richard Wison

2 lb boneless, skinless chicken thighs

2 tbsp vegetable oil

1 cup pesto

1/2 cup sliced sun dried tomatoes, chopped

1/4 cup pine nuts

1/8 tsp crushed red pepper flakes

3 cups 18% cream

Salt and black pepper, to taste

1 cup fresh grated Parmesan, plus more for garnish

1 lb penne rigate pasta 

Pat dry the chicken thighs and cut into bite-size pieces. Add the oil to a large 12-inch, 2-inch deep skillet set on medium-high. Add the chicken and sauté until cooked through, about 15 minutes. The cooked chicken can be set aside in a bowl until needed.

In the same pan, add the pesto and warm through on medium heat, for about 10 minutes. Add the chopped sun-dried tomatoes and red pepper flakes, and stir well to combine. Pour in the cream, one cup at a time, stirring frequently until the sauce begins to thicken, about 10-15 minutes. Stir the chicken and pine nuts into the sauce, season with salt and pepper, cover and reduce the heat to a soft simmer.

Meanwhile, add the penne in a pot of boiling water, and cook according to the package directions, until tender. Drain the penne in a colander, add to the sauce, and stir well to coat. Finally, stir in the grated Parmesan and serve the Chicken Pesto Pasta in warm bowls with a bowl of extra cheese on the side for guests to help themselves to more if they desire.