Grobe Recipes

Spaghetti with Pinenut Pesto Chicken

Spaghetti

• 1/2 lb spaghetti
• 1 tbsp oil
• Salt (to taste)
• 1/4 cup whole milk
• 1 tsp crushed peppercorns
• 1/4 cup grated mozzarella cheese

Chicken

• 1 lb ground chicken
• 1 medium onion, chopped
• 2-3 cloves chopped garlic
• 1-1/2 tbsp oil
• 2 tbsp tomato puree
• 1 tsp red chili flakes
• Salt (to taste)

Pesto sauce

• 10-12 fresh basil leaves
• A few sprigs parsley
• 5-6 cloves garlic
• 1/4 cup pine nuts
• Salt (to taste)
• 1 tbsp olive oil

1. Cook spaghetti in 6 cups boiling water until al dente.  Drain and keep aside.
2. Heat 1-1/2 tbsp oil in a pan and add the onions and 2-3 cloves chopped garlic; sautee until light brown in color
3. Add the ground chicken and cook until done.
4. Add the tomato puree and red chili flakes and sautee for one minute.  Season with salt and remove from heat.
5. Blend together basil leaves, fresh parsley, 5-6 cloves garlic, pine nuts, salt, and one tsp of olive oil to form a smooth pesto sauce
6. Preheat oven to 400 degrees F.
7. Heat the remaining olive oil in another pan and add the pesto sauce, mixing thoroughly.
8. Add boiled spaghetti and whole milk and mix again.  Season with salt and crushed black pepper.
9. Put the chicken in bottom of 13 X 9 baking dish, top with spaghetti and grated cheese.
10. Cook in oven until cheese melts and forms a crisp surface (in other words, gratinate). 
11. Cut into 6 pieces and serve immediately.