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July 26, 2006
Pesto and Chicken with Whole Wheat Rotini
Here's a simple dish I made last night, after seeing bunches of fresh basil at the market. It's fun to just shop, then let whatever I find inspire my meal ideas, because most of the time I don't really crave anything in particular.
In keeping with the low-glycemic lifestyle that reality has thrust upon me, I found some whole wheat rotini that were really good. The idea behind eating whole wheat, as opposed to a pure white flour, is that the bran tends to slow down the conversion of the starch to glucose, so that your blood sugar levels don't spike as much.
While I was pan-frying some boneless chicken breasts in Tibvrtini Olio Extra Virgene di Oliva, lemon and S & P, I mashed 5 cloves of garlic in my mortar and pestle with a little kosher salt. I added a few handfuls of the fresh basil and pounded my frustrations away. I toasted a small handful of pine nuts, beat the crap out of them as well, then added a handful of grated parmesano reggiano, a generous glug of the wonderful Tibvrtini oil, salt and pepper.
I drained the pasta, put it back into the pot, added the diced chicken, gave a quick toss with the pesto, and dinner was good to go.
What did you have for dinner last night?
Posted by The Pragmatic Chef at July 26, 2006 10:06 AM
Filed under:
Pasta
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Poultry
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Recipes/Techniques
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What did you have for dinner last night?
Comments
That looks uber good. I could totally even eat that for breakfast, dude.
Posted by: Julie at July 26, 2006 12:43 PM
It was, Julie. Good and good for ya.
Posted by: the pragmatic chef™ at July 26, 2006 12:54 PM