JRChadwick
Member
User TheTruePooka has been bugging me every month that my recipes are too unhealthy for his wife to let him have. So I designed this one one the spot one night with him in mind. This is the first time I have ever made this and I was quite happy with how it turned out. It has some nutrient rich ingredients such as watercress and avocado and I have cut the usual amount of cheese and oil.
This month's recipe: Whole Wheat Penne with Creamy Avocado Pesto!
Here's what you'll need:
1 box whole wheat penne pasta.
Flesh from 1/2 anAvocado.
1 bunch fresh Basil.
A few sprigs of watercress.
The leaves from five or six stems of fresh Oregano.
1/4C. (60cc.) toasted Pine Nuts.
3oz. (85g.) Freshly grated Parmesan Cheese.
Extra Virgin Olive Oil.
Extra Light Olive Oil.
6 Skinless Chicken Thigh Fillet.
Dried Onion flakes or Onion Powder.
Dried Thyme.
Dried Rosemary.
You can prepare the chicken however you want, thigh fillets are really easy to prepare. I decided to wrap them in aluminum foil, first coating them with a thin layer of extra light olive oil and adding a little of the dried seasonings.
Place them in a proper sized pan so as they do not come in contact with each other. Place the pan in a preheated oven at 350*F (177*C.)
Heat a large pot of salted water to boil, adding a little olive oil to prevent sticking.
Place the basil, garlic, oregano, watercress, cheese, and avocado into the food processor. I didn't add much extra virgin olive oil, but with the fats that are in the avocado it would probably fine to not include any. However, it just doesn't seem like pesto without it, about 4tbs. should be plenty. Blend until creamy.
One the pasta is cooked (about 10 minutes although it might take less time if your stove, unlike mine, isn't 40 years old) strain, rinse in hot water, and mix with the pesto.
Remove the chicken thighs from the foil and drain the excess fat. Slice and serve one thigh per serving of pasta. I added a few grinds of fresh black pepper and garnished with some grape tomatoes.
This month's recipe: Whole Wheat Penne with Creamy Avocado Pesto!
Here's what you'll need:
1 box whole wheat penne pasta.
Flesh from 1/2 anAvocado.
1 bunch fresh Basil.
A few sprigs of watercress.
The leaves from five or six stems of fresh Oregano.
1/4C. (60cc.) toasted Pine Nuts.
3oz. (85g.) Freshly grated Parmesan Cheese.
Extra Virgin Olive Oil.
Extra Light Olive Oil.
6 Skinless Chicken Thigh Fillet.
Dried Onion flakes or Onion Powder.
Dried Thyme.
Dried Rosemary.
You can prepare the chicken however you want, thigh fillets are really easy to prepare. I decided to wrap them in aluminum foil, first coating them with a thin layer of extra light olive oil and adding a little of the dried seasonings.
Place them in a proper sized pan so as they do not come in contact with each other. Place the pan in a preheated oven at 350*F (177*C.)
Heat a large pot of salted water to boil, adding a little olive oil to prevent sticking.
Place the basil, garlic, oregano, watercress, cheese, and avocado into the food processor. I didn't add much extra virgin olive oil, but with the fats that are in the avocado it would probably fine to not include any. However, it just doesn't seem like pesto without it, about 4tbs. should be plenty. Blend until creamy.
One the pasta is cooked (about 10 minutes although it might take less time if your stove, unlike mine, isn't 40 years old) strain, rinse in hot water, and mix with the pesto.
Remove the chicken thighs from the foil and drain the excess fat. Slice and serve one thigh per serving of pasta. I added a few grinds of fresh black pepper and garnished with some grape tomatoes.