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![“When I came into high school, I was ready to be a follower. But DECA was a game changer for me. It helped me overcome my fear of public speaking, and it's played such a major role in who I've become today. To be able to successfully lead a chapter of 150 students, an officer team and be one of the upperclassmen I once really admired is something I'm [really] proud of,” Anvitha Tummala ('21) said.](https://harkeraquila.com/wp-content/uploads/2021/07/Screen-Shot-2021-07-25-at-9.50.05-AM-900x594.png)
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In a Nutshell: Pesto chicken pasta
As Valentine’s Day creeps ever the closer, your dinner repertoire might call for an appetizing and really simple pasta dish to impress. Of course, this dish works as a quick dinner any day as well. Do make sure to cook the chicken fully, unless you only want to please the taste buds, and not the stomach. (Priscilla would like to mention she had salmonella once. It was most unpleasant.) On that happy note, let’s get started!
Recipe (Inspired by Kristin from AllRecipes):
Notes
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Difficulty: Medium
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Length: 20 minutes, give or take
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Keep in mind: Make sure the chicken is cooked through–nobody likes salmonella.
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Why we made it: Because Fred once ate a chicken pesto sandwich which changed her view of pesto forever
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Why you should make it: Because it’s one of the easiest sauces and easiest protein that can go on a pasta dish
Ingredients (makes 2 servings)
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1 16 ounce package pasta
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1 tsp olive oil
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2 cloves minced garlic
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1 boneless chicken breast (cut into pieces or sliced)
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crushed red pepper flakes (to taste; optional)
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¼ cup oil packed sun-dried tomatoes (optional, with oil drained)
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½ cup pesto sauce (our very own recipe coming soon!)
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salt (to taste)
Equipment
- Skillet
- Saucepan
- Colander (if not serving immediately)
Dice your chicken into sizes you wish you serve (before you cook it, not after it’s halfway cooked like what we did).
Heat up oil in a skillet. When hot enough (if you can’t hold your hand next to the oil for 3 seconds, then it’s hot enough), add your chicken and saute until cooked thoroughly. Cut a big piece and see if the inside is still pink. Taste and season.
Cook your pasta in boiling, generously salted water. We chose a mini bowtie pasta. (It’s very cute, right?)
Drain your pasta in a colander.
Shock your pasta to stop the cooking and prevent it from being overcooked when you serve. If serving immediately, skip this step.
Add your pasta into the pan right before serving and incorporate pesto sauce.
Place in serving bowl, top with chicken pieces, sun-dried tomatoes, and freshly grated cheese.
Garnish with basil and….
That’s chicken pesto pasta, in a nutshell!
Fred Chang (12) is the Managing Editor of the TALON Yearbook and co-creator of In a Nutshell. Her positions on yearbook were reporter, Copy Editor, and...
Priscilla Pan is the features editor for the Winged Post and co-creator of In a Nutshell. She is a senior and has been part of the journalism program for...