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Pesto Chicken and Arugula Pizza

Pesto Chicken and Arugula Pizza

Pesto Chicken Fettuccine with Asparagus and Goat Cheese

Pesto Chicken Fettuccine with Asparagus and Goat Cheese

I made both these dishes a while ago (at separate times) — when basil and asparagus were still in season. I know I will be very tempted to make them again this winter. I’m a big fan of store bought rotisserie chicken for convenience. I can usually get three to four meals out of one (for the two of us) and use the bones for stock for soups. My favourite place to get rotisserie chicken from in the twin cities is Kowalski’s. I’m always looking for simple, quick meals that I can assemble with whatever I have on hand and these two recipes basically came about because I had the ingredients lying around. If you read my blog, you’ll know I am a little obsessed with goat cheese — I always have it on hand — and few things taste better than goat cheese and pesto. Hope this doesn’t make you too nostalgic for the summer. Here are the recipes:

Pesto Chicken and Arugula Pizza

Ingredients

1 Pizza Crust (I used store bought – with cheese)

Quarter of a Rotisserie Chicken – shredded

Pesto – 3 Tablespoons

Arugula – 1 cup

Eggs – 2

Salt and Pepper – to taste

Directions

Heat the oven at 375 and throw in the pizza crust for 7 minutes. Once warm, spread the pesto all over the crust and top with the chicken and arugula. Fry the eggs, sunny side up, and place on top. Sprinkle with salt and pepper and serve with a crisp salad.

 

Pesto Chicken Fettuccine with Asparagus and Goat Cheese

Ingredients

Half of a Rotisserie Chicken – shredded

Asparagus – 1 bunch, cut into one inch pieces

Pesto – 1/2 cup

Fettuccine – 1 box

Goat Cheese – 5 oz

Garlic – 1 TSPN

Olive Oil – 1 TBSPN

 

Directions

Prepare Fettuccine according to instructions on the box. Set aside. In a wok, heat olive oil and add garlic. Saute for a minute and add the asparagus. Cook until the asparagus is done and add the chicken and pesto and stir well. Mix in the fettuccine and top with goat cheese. Serve warm or cold.