I decided to make Chicken Parmesan for the Monday Night Meal. It is very easy, but I am trying something new tonight. I am going to make a pesto I read about on the Simply Scratch food blog last week. It sounds really tasty and very easy. Always a big plus for Monday night! The chicken parmesan is just italian breaded chicken fried until crispy, add red sauce, and top with a mixture of mozzarella and parmesan cheese. Bake until melty, bubbly, and delicious.
Below is the recipe for the sundried tomato and walnut pesto. This version is doubled since it is for three people and one leftover. OK, after making this, it was too much. So I used half and froze the other half for another time.
- 1/2 cup Walnuts, toasted
- 1/2 cup packed Sun-dried Tomatoes
- 1/2 cup grated Parmesan Cheese, plus more for serving
- 10 large Fresh Basil Leaves
- 2 clove Garlic, peeled and roughly chopped
- 1/4 cup Olive Oil, more if desired
- 1/2 lemon squeezed for juice
- 1/2 teaspoon Black Pepper
- White Wine, to taste
- Kosher Salt
- 1/2 box of Spaghetti Noodles
- 1/4 cup reserved Pasta Water
- Bring a large pot of water to boil. Salt the water.
- Mean while, toast the walnuts in a 10 inch skillet over medium heat until fragrant, about 5 minutes.
- Combine the tomatoes, walnuts, basil, parmesan cheese, garlic, olive oil, lemon juice, and black pepper.
- Add to a mini food processor.
- Process until thick and paste-like. Add more olive oil if it is too dry and crumbly.
- Drop in the pasta and cook as directed on the package.
- In a skillet over medium heat, add the sun-dried tomato/ walnut pesto.
- Stir often while the pesto starts to caramelize on the bottom of the pan.
- De-glaze the pan with a good splash of white wine.
- Turn the heat off and, using tongs, add in the spaghetti noodles straight from the pot.
- Add a 1/4 cup of reserved pasta water and toss some more.
- Top with shavings of parmesan and serve.