Tag Archives: basil

Quick dinner: creamy pesto with chicken

Pesto. I love pesto. I’m a traditionalist and tend to prepare it in the classic Genovese way but recently a friend told me his method, with cream and white wine, and I thought I’d try it.

I loved it! Pesto can sometimes have an overpowering garlic taste (it does contain raw garlic) so this version provides the flavor of pesto but is a little smoother.

If you use the Costco basil pesto then it’s a super quick meal, just perfect for a weeknight.

Looking for a flavorful weeknight meal? Try this simple creamy pesto with chicken from Alaskaknitnat.com

Weeknight meal: creamy pesto with chicken

Ingredients:

Looking for a flavorful weeknight meal? Try this simple creamy pesto with chicken from Alaskaknitnat.com

  • 1 lb. spaghettini
  • 4 tablespoons butter
  • 3/4 cup heavy cream
  • 3/4 cup white wine
  • 2/3 cup pesto
  • 3/4 pound leftover rotisserie chicken, torn into bite-sized pieces
  • salt and pepper to taste
  • lemon (optional)

Looking for a flavorful weeknight meal? Try this simple creamy pesto with chicken from Alaskaknitnat.com

Directions:

Bring a large pot of salted water to a boil. While pasta is cooking, melt the butter in a large sauté pan over medium-high flame. Add the cream and bring to a simmer. Turn down the heat. Add the wine and let simmer for about 3 minutes.

Turn off the heat and add the pesto and chicken.

Drain the pasta. Add to the sauté pan and toss till evenly coated with sauce. Add salt and pepper. Squeeze a lemon over the top. Serve with a side salad.

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Harvesting Anchorage: Devil’s Club Pesto

As Part Two of my summertime Alaska blog series, I tried to harvest a few things such as fiddlehead ferns and fireweed shoots, but I only successfully cooked something using devil’s club.

You’ve probably encountered devil’s club in any Alaska forest. It’s pretty much the last plant you want to encounter because it’s covered top to bottom in sharp thorns that can easily embed themselves in your skin; but in the spring the plants produce short buds covered in premature, soft thorns. This part of the plant is edible. Is it good? That’s what I aimed to find out.

I embarked on my devil’s club hunt on a sunny spring day after the birch trees had started budding. I had no trouble finding a thicket of devil’s club up on the hillside. They all had 1-to-3-inch buds emerging from the dry, wheat-colored stalks. I used a gardening glove to pluck them and collected them in a bucket.

Harvesting Anchorage: Devil's Club Pesto | A free recipe from AlaskaKnitNat.com
This one isn’t quite ready yet. There should be an inch or two of green coming out of the brown sheath.
Harvesting Anchorage: Devil's Club Pesto | A free recipe from AlaskaKnitNat.com
This one is ripe for the plucking!

After getting stuck with thorns a few times I felt as though I had enough to work with. On the drive home my car started smelling like an Alaska forest. The devil’s club buds had a spicy, celery-like scent.

Continue reading Harvesting Anchorage: Devil’s Club Pesto