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Clinton Kelly's Farfalle with Pesto and Chicken Thighs

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A delicious summer dish!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by : Clinton Kelly
I made this Farfalle with Pesto and Chicken Thighs over the weekend. It was so delicious I thought I’d share the recipe with you. It combines two of my favorite things about summer: grilling and fresh basil. The recipe makes more pesto than you will need, but it freezes nicely for use another time. Enjoy! I know I did.
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things you'll need.
ingredients
  • 4 cups of fresh basil leaves washed and dried
  • 1 cup of high-quality olive oil
  • 1/3 cup of shelled walnuts (You can use pine nuts if you like or a combination)
  • 1 cup of grated Romano cheese
  • 1/2 cup golden raisins
  • Salt and pepper
  • 6 boneless chicken thighs
  • 1 lb box of farfalle
kitchenware
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  • colanderpng
  • cuttingboardpng
  • foodprocesserpng
  • grillpng
  • grillingforkpng
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • mixingbowlpng
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 4 cups of fresh basil leaves, washed and dried
    1 cup of high-quality olive oil
    Salt
    Pepper
    instructions In a food processor, combine the basil, olive oil, a generous pinch of salt and fresh ground pepper.
  • step 2
    instructions Run the food processor until the basil is chopped very finely, but not liquefied.
  • step 3
    ingredients 1/3 cup of shelled walnuts (You can use pine nuts if you like, of course, or a combination)
    instructions Add the walnuts and pulse a few times until they are finely chopped.
  • step 4
    ingredients 1 cup of grated Romano cheese
    instructions Add the cheese and combine by pulsing.
  • step 5
    ingredients 1/2 cup golden raisins
    instructions Empty the pesto into a bowl and stir in the golden raisins.
  • step 6
    ingredients 6 boneless chicken thighs
    instructions Cook the chicken thighs on a hot grill for about 20 minutes. (The great thing about chicken thighs is that they stay very moist even when cooked thoroughly.) They should be a deep golden brown on the outside. 
  • step 7
    ingredients 1 lb box of farfalle
    instructions Cook the farfalle in boiling salted water (approximately 11 minutes).
  • step 8
    instructions Drain the pasta but retain about a cup of the cooking water.  
  • step 9
    instructions Cut the chicken into bite-sized pieces. 
  • step 10
    instructions Combine the chicken, pasta and about half of the pesto. Mix thoroughly. If the pesto is very thick, use a little of the pasta water to thin it out. 
  • step 11
    instructions Top with a little more grated Romano cheese.
  • print recipe 
 

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