Pesto Chicken Tenders with Baby Tomatoes and Fettuccine

Pesto Marinated Chicken Tenders with Baby Tomatoes and Fettuccine

I know, I know.  You look at the photo above and it does not appear fantastically appetizing.  There are epic fail reasons all my own for that.  One, the lighting was forest fire smokey daylight sky.  Poor people and all that they lost.  My heart and prayers go out to them.  Two, the dish I made was made to serve 4 - 6 people for three plus days and the container it went into was HUGE and it spread out all over.  In hindsight, I should have used another pint or two of tomatoes.  Because the person who asked me to cook does not like onions, there are no onions in the dish you will see today.  However, in the ingredients section, I am including onions. Despite the aesthetic fail, which I ask you to please forgive, and which will be explained later, the flavors were on point.  Let's get to it, shall we?

Ingredients

2 pounds chicken tenders, or, 3-4 chicken breasts

6 - 10 leaves fresh basil

several sprigs of fresh thyme

3 tablespoons + one tablespoon dried Italian seasoning

1 large red or yellow onion, coarsely chopped

6 garlic cloves, sliced into discs

4 pints baby tomatoes, whole

1 box (or part of) your favorite pasta

2 tablespoons tomato paste

zest and juice of half a lemon

3 tablespoons red or white wine vinegar or white balsamic vinegar

2 jars of pesto or make your own homemade pesto

1/4 cup shaved or coarsely grated Parmigiana Romano

salt and pepper

extra virgin olive oil

In a large bowl place half of the pesto, two tablespoons dried Italian seasoning, pinch salt and pepper, some of the lemon zest and juice, a splash of the vinegar and thoroughly combine with a tablespoon or two of evoo.  Place the chicken tenders in the pesto. I asked for a big bowl because there is a lot of chicken going into this meal to feed a small army.  You can, of course, reduce the amounts of all of the ingredients, or, simply freeze it into separate meals.  Just some helpful ideas. Finish placing the rest of the chicken tenders into the pesto. 

If you are using chicken breasts, slice the chicken breasts into tenders and follow the same procedure.  Place more pesto over the remaining chicken.  Try to save some of the pesto, but if, not, no worries.  

Set the large bowl aside to marinate for about thirty or so minutes.  Longer is better, if possible. 

Set the chicken aside to let the flavors marry and give the chicken a flavor and tenderizing soak. 

When you remove the chicken tenders to sautee, place the tomatoes and *onions and garlic into the bowl with some of the marinade. Give the aromatics and veg a little soak, too!

In a skillet over medium-high heat, add three tablespoons of evoo.  When the oil begins to ripple, add the chicken tenders in batches and place the finished pieces on a plate while the rest finish cooking. The skillet will get crusty on the bottom due to the pesto.  Use a wooden spoon to scrape up the burnt on bits and save it for the the final product!

Meanwhile, bring 4 - 6 quarts of water to a boil in a large pot over high heat.  When the water is at a roiling boil, liberally salt the water. It is the......?   Yup....the only chance you get to season the pasta itself. 

Slice the chicken into bite-sized pieces and set aside. 

Now here is the fun part! Once the pasta is just before done, or al dente, about 8 - 10 minutes, save half a cup of the starchy pasta water and then pour the pasta into a strainer. Add three tablespoons evoo into the pot over medium-low heat, add the remaining dry Italian seasoning, the chicken, the remaining pesto, half of the fresh herbs, the onions, garlic, and baby tomatoes.  Add the hot wet pasta atop that and toss gently until everything is coated and smelling divine.  The pasta will take on a greenish tint but the aroma is on point.  Grate or add the Parmigiano (or, Parmigiana) Romano over the top to melt in and give it a salty bite and you're ready to serve!

Not pictured (because I forgot):  Sprinkle the remaining fresh herbs atop the hot pasta along with the cheese.  

Serve either family style, or buffet style. I suggest freezing the remaining pasta for another day.  

***If you do not want any meat, add extra vegetables, such as broccoli, bell peppers or what you like, and create a vegetarian-ish meal.

As always, Thank You for your time and your patience!  Thanks very much for sticking with me during my absence.  There's more to come!  

~Martin

In-House Cook