Meals (Smoky Sun-Dried Tomato & Red Pepper Pesto Pasta)

By chefbobby

Sun-dried tomatoes and roasted red bell peppers are combined to make a flavorful pesto, which is infused with natural wood smoke using a handheld smoking gun. Toss the pesto with pasta, top with grilled chicken breasts and dinner is served.

Ingredients

• 1 jar (16 oz.) roasted red bell peppers, drained and rinsed
• 1/2 cup sun-dried tomatoes packed in oil, drained, rinsed and coarsely chopped
• 1/4 cup sliced almonds, toasted
• 1 Tbs. sherry vinegar
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1/2 cup grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground pepper, to taste
• 1 1/2 lb. boneless, skinless chicken breasts, pounded 1/2 inch thick
• 3/4 lb. fusilli, cooked al dente, 1/2 cup pasta water reserved
• 6 oz. baby spinach
• 1 tsp. finely chopped fresh flat-leaf parsley

Preparation

Step 1

1) In a large bowl, combine the bell peppers, sun-dried tomatoes, almonds, vinegar and garlic. Using an immersion blender, pulse until a coarse puree forms. Slowly add the 1/2 cup olive oil, blending until a thick pesto forms. Fold in the cheese and season with salt and pepper.

2) Cover the bowl with plastic wrap. Fill the chamber of a handheld smoking gun with apple wood chips and smoke the pesto according to the manufacturer’s instructions. Repeat the smoking with another chamber of chips. Let stand for 10 minutes.

3) Preheat a grill pan over medium-high heat. Lightly brush the chicken breasts with olive oil and season on both sides with salt and pepper. Grill the chicken, turning once, until cooked through, 4 to 5 minutes per side. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the chicken thinly on the bias.

4) In a large sauté pan over medium heat, combine the pesto and the reserved pasta water and heat, stirring occasionally, until warmed through, about 5 minutes. Reserve 1/4 cup of the pesto. Add the pasta and spinach to the remaining pesto in the sauté pan and cook until the spinach is wilted, about 2 minutes.

5) Divide the pasta among 4 warmed bowls and fan the chicken slices on top. Drizzle with the reserved pesto, sprinkle with the parsley and serve immediately.