And as I am super proud of my work, though I'm sure it won't compare to the recipes of other foodies, I am joining Presto Pasta Nights which is hosted this week by Gay of A Scientist in the Kitchen.
- penne pasta (500g, San Remo)
- 1 chicken breast (or as much as you like)
- 1 big can of evaporated milk
- 1 tetra pack of all-purpose cream
- 1/2 bar of cheddar cheese, cubed or grated
- 3-4 tablespoon of Barilla Pesto alla Genovese
- olive oil
- fish sauce or salt
- sugar (optional)
- Boil the chicken until tender. Cut the meat into cubes (as I did) or you can just shred it. Set aside.
- Cook the penne as instructed on the packaging. Put the chicken bones on the water that you'll use to cook the pasta to add flavor.
- Heat a pan or wok and pour an adequate amount of olive oil for sauteing, add a little amount of butter to enhance its taste.
- Saute 3-4 tablespoons (or as much as you prefer) of pesto.
- Add the chicken meat, some salt or fish sauce (I prefer the fish sauce as it adds a little tang to the dish) and a little of ground pepper, and saute some more.
- Add the all purpose cream and the evaporated milk while constantly stirring.
- Before it reach its boiling point, drop the cheese, stir and let it simmer for a few minutes or until the cheese have melted, be sure to keep on stirring from time to time.
- Taste the sauce, if the milk didn't give enough sweetness to counter the taste of pesto, you can add a little sugar, just be sure not to over-indulge, you don't want a penne pesto dessert *grins*. If you want it a little spicy add some more pepper, if you want it more salty add some more salt, you know the drill.
- When you're satisfied and all, bring it to a boil and you're done.
- Toss it with the penne pasta and serve.
My first (hopefully not the last) entry for: