This was so yum. I made everything except the noodles from scratch because I was craving basil. Summer come already so I can grow my basil plants again!!
1 lb fettuccine, cooked per package directions
1 lb chicken thighs or breasts, sliced to bite sized pieces
2 cups fresh basil leaves
1/2 cup parmesan cheese
1/4 cup pine nuts, toasted
2 cloves garlic, minced
~1/2 cup extra virgin olive oil
1/4 cup heavy cream (optional)
2 tsp AP flour (optional with cream)
1/2 tsp garlic sirracha sauce (optional, can sub. with red pepper flakes)
1 medium onion, sliced
~ 10 button mushrooms, sliced
salt and pepper to taste
1. With blender, blend basil, cheese, pine nuts, garlic, and olive oil to make pesto sauce.
2. With large pan, heat up ~ 1 tsp of olive oil or butter. Add chicken and brown. When chicken is ~80% cooked, add onions and mushrooms. Cook until onions turn translucent.
3. Mix cream with flour. Add pesto sauce, cream with flour and sirracha sauce to the chicken mixture. Add salt and pepper to taste. Cook until sauce thickens.
4. Serve over hot fettuccine noodles.
A lovely, shiney picture of the last (okay, maybe second to last) batch of tomatoes from my plants.
They were so pretty I had to share. Ate some in a roast beef sandwich with basil, mayo, country dijon mustard, and lettuce. Yum.
Of all of my vegetable plants the tomatoes seem to be the most successful so far. The basil grew quickly as was expected but now they are flowering and look scary. The jalapenos were the first veggies ready then the bell peppers (which were mislabeled sweet red bell peppers at the store) and now finally the tomatoes but they are prolific! I have three plants and they are very hardy. They survived several heavy rainstorms and now have lots and lots of fruit. Recently whole bunches have been ripening so they were picked and eaten. They’re very sweet and plump.
My favorite way to eat them is in a caprese salad. The simple flavors of all the ingredients shine in this salad. I only wish I had some fresh mozzarella. Tomatoes, basil, mozzarella cheese, and extra virgin olive oil come together in this yummy dish.
Some plants I’m growing this summer in my shared driveway. Not actually a garden.. they’re all in pots.
Tomato! I forgot what type but they’re small ones. Not rip yet.
Two pepper plants. The one on the left is sweet bell pepper and the one on the right is jalapeno. My mom managed to sneak in a taro plant in the middle (that big leaf) but it’s not going to grow. Taro is a root and would need tons more soil than that. Hopefully it won’t affect my peppers though it’s probably stealing nutrients. =/
The rest of the peppers and one tomato hidden back there. Basil on the right hand side. Smells so good. Too squished so they’re not growing well but the jalapenos are pretty big.
Rosemary and some old scallions in the background.