Tag: basil

Basil Chicken and Penne Pasta

by on Feb.02, 2011, under Yummies

It’s been a while since I have shared a recipe with y’all. This is an original recipe I wrote myself a few summers ago as a talk-off of family classic that I wanted to make a little more light and give a fresher flavor to. This is great hot or cold and can be tweaked to suite anyone’s palate.

Photo: Randy Mayor


  • 1 box Penne Pasta
  • 1.5 lbs Chicken
  • EVOO
  • Pesto
  • 1 package of Grape/Cherry Tomatoes
  • Fresh Basil
  • Grated Parmesan
  • Dried Italian Herbs (I use this)


  1. Start a large pot of water to boil for pasta. Add a generous pinch of salt to water.
  2. While water is heating, dice chicken into bite-size pieces.
  3. Once water is at a rolling boil, add pasta. Stir frequently to prevent sticking.
  4. In a skillet, heat 1 tbsp of EVOO over med-high heat. Once oil is shimmering, add chicken and a generous tablespoon (or 2) of pesto. Saute chicken, stirring frequently.
  5. While chicken and pasta are cooking, halve tomatoes and set aside.
  6. De-stem basil, cut and set aside.  (for an easily brused herb like this, chiffonade is the best method I have found to cut)
  7. Once chicken is cooked and juices are flowing clear, add tomatoes and basil to skillet. Mix thoroughly.
  8. Your pasta should also be about done. Remove from heat, drain and pour it into a large serving bowl.
  9. Drizzle pasta with 1 tbsp of olive oil and mix.
  10. Remove chicken mixture from heat and pour into serving bowl with pasta.
  11. Toss chicken with pasta, add Parmesan and additional dried Italian spices to taste.

I have also uploaded this recipe to a new site I am trying out called Say Mmm. Here are links to both a Printable Recipe and Printable grocery list.

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Technique: Chiffonade

by on Apr.12, 2010, under Yummies

Who knew there was a wrong or right way to cut Basil? Professional chefs maybe, but not me. Basil is one of my favorite fresh herbs, but until recently I always just chopped it up into random pieces. After seeing this segment on Food Network’s Worst Cooks in America, I realized I wasn’t doing my herb or my dish any favors just hacking away.

Along with helping to preserve the precious oils that contain all of the actual flavor of the basil, this makes it just looks a heck of a lot nicer in your dish then a mix of random-sized bits and pieces. I have several recipes I will be sharing in the future that call for basil and I will be using this new-found technique to help improve the look and taste of each.

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