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1
Prepare the pesto.
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2
The easiest way is, of course, in a food processor, and the old fashioned way would be to grind it all up with a mortar and pestle.
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3
You can use store-bought pesto (I prefer Pastene or Cento), but homemade pesto smells so good, is really super easy, and is such a pretty color compared to the jarred stuff (a lovely lime green color as compared to the darker green in the jars).
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4
To make the pesto, wash and dry the basil leaves.
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5
(I dry them by laying them out on paper towels with more paper towels laid over the top.
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6
By the time Ive assembled the rest of my ingredients, theyll be sufficiently dry.)
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7
I have a smaller food processor, so I have to do my ingredients in batches.
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8
Ill usually start with the garlic and pignoli, remove that, then do the basil, about a half quantity at a time.
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9
Once all the dry ingredients are chopped, I put them all back in the food processor with the cheese to mix all of that up before adding the olive oil.
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10
Olive oil goes in last, one tablespoon at a time.
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11
Add salt and pepper to taste and put it aside.
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12
Preheat the oven to 400 degrees.
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13
Prepare the mustard glaze, which is just the butter (softened of course), dijon, brown sugar and lime juice.
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14
Mix all of that together well and brush about half of it over the chicken pieces.
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15
Ive done this with a fryer chicken with the skin on (the glaze crusts nicely on the skin), or with boneless, skinless breasts, which is obviously more figure-friendly, still quite tasty, and works better if youre making this ahead of time for a cold pasta salad.
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16
Pop the chicken in the oven for about 15 minutes, and then take it out and spoon on a good amount of the pesto, however much youd like (about 3 tablespoons is what I do).
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17
The rest of the pesto is going to mix up with the pasta, which Ill get to in a second, so dont worry about that.
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18
Put the chicken back in the oven (dont turn it yet).
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19
Meanwhile, bring a pot of salted water (with a tablespoon of olive oil) to a boil.
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20
Keep an eye on it and toss in the pasta when its boiling.
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21
(If youre making this for a party, why not use tri-colored fusilli?
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22
Its very festive looking.)
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23
After about twelve minutes, take the chicken back out, turn it, and brush on the rest of the mustard glaze.
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24
Be sure to get all of it!
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25
Put it back in the oven for about 10 minutes to just brown it quickly on the other side.
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26
When the pasta is done to your liking, drain it and mix it up with the rest of the pesto sauce.
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27
When the chicken is done, spoon it right out onto the dish youre serving the pasta in, scraping the pan to get out all the sauce.
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28
If youre making this ahead of time and putting it in the fridge (it will keep for about a day if tightly covered), cut up the chicken to bite-sized pieces and toss everything together.
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29
Sprinkle to your liking with more romano or parmesan.
