We love having Matt, our foreign exchange student from Brazil, live with us, but I must confess that he is a challenge to cook for. He does not eat a single vegetable or fruit – you should have seen the look on his face when he saw the chicken stir fry I made for my son’s birthday dinner! He literally picked the chicken out of the pan and noticed he had a “green thing” in the mix; he said “Oh no Kath, can you get it off my plate?” I just view it as a new cooking challenge; or maybe a challenge to get him to embrace some fruits or vegetables (he did eat some apple cranberry tart the other night). So, I had some leftover chicken breasts from the stir fry dinner and I know he likes cream and cheese sauces, so I threw together a revised version of my chicken in creamy pesto sauce. I did warn him that there were “green things” in the dish, but I promised they were not vegetables but herbs to add flavor. He accepted that and enjoyed the pasta- it may be baby steps, but it’s progress!
- 2-3 Boneless Chicken Breasts
- 2-3 Cups Heavy cream
- 2 TBS. Unsalted Butter
- 1/3 Cup Parmesan Cheese- grated
- 1/4 cup Fresh Basil – chopped
- Salt and Pepper
- 1/2 – 3/4 Lb. Cooked Linguine, Fettuccini (or other favorite pasta)
Cut chicken into bite size pieces (I prefer thin slices) and season generously with salt and pepper. In a large saute pan, melt butter. Add chicken to pan and saute/brown until fully cooked. Add cream and chopped basil to pan and simmer, stirring occasionally, over medium until cream is reduced by about 50%. Add cheese and stir until cheese is melted and fully incorporated. Serve over pasta* – garnish with additional basil if desired.
*If you prefer, add cooked pasta directly to the saute pan and toss until liberally coated with the sauce – this will help to further thicken the sauce.