Spirelli Con Pollo E Pesto: Eyewitness News Recipe

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Spirelli Con Pollo E Pesto
From Chef Larry Riddle

You saw it Thursday, January 25, 2007

Ingredients

3 oz. heavy cream

1 oz. chicken broth

2 oz. provolone cheese

2 oz. pesto sauce

3 oz. tomatoes

3 oz. grilled chicken breast

1 tbsp. pine nuts

8 oz. spirelli, cooked al dente

kosher salt and ground black pepper to taste

Directions

Place the heavy cream, chicken broth, 1 oz. of provolone cheese, salt and papper in a sauté pan and bring to a boil over moderate heat.

Add the spirelli and grilled chicken breast and cook, tosing for approximatel 1-2 minutes.

Stir in the pesto sauce and cook until all incorporate and sauce thickens a bit.

Pour the pasta into a soup rim plate. Sprinkle with pine nuts and remainder of provolone cheese.

Makes 1 serving.

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