28 March, 2015
Gluten-Free Creamy Pesto FettuccineComments : 11 Posted in : Chicken, Gluten-Free, Pasta on by : Cook Plate Fork Tags: adobo sauce, Andouille sausage, Apple Bread Pudding, Basil Pesto Linguine, Chicken, chipotle peppers, Cream, Extra virgin olive oil, fettuccine pasta, gluten free, gluten free pasta, heavy cream, Kona Grill, Olive oil, Parmigiano-Reggiano, pesto sauce
I like going to the Kona Grill here in town. They make the best Apple Walnut Bread Pudding and a wonderful Macadamia Chicken Salad. My favorite though is their Basil Pesto Linguine. I did adventure into the kitchen and used my cooking skills to try and mimic the dish (I posted it here: Basil Pesto Linguine). It came out pretty good, though it still needed something. So back to Kona Grill I went.
This time I was fortunate, as the manger came by my table and asked how our food was. I told her that I had tried my hand at making this dish, but it still needed something. She told me the pesto sauce contained chipotle peppers in adobo sauce as well. Then she said that is all she could say. But for me that was enough.
Play the video to get a glimpse at the finished dish. Though we did forget to put the small cherry tomatoes, we did even miss them, As the recipe had the same flavor as the Kona Grill. This time though I used gluten free fettuccine pasta.
Here is what you will need for the featured recipe.
16 ounces of cooked gluten free Fettuccine
1 lb. of chicken breasts, about 2, skinless and boneless
2 Andouille sausage links, about ½ pound
½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)
1 teaspoon chipotle peppers in adobo sauce
1/3 cup heavy cream
15 cherry tomatoes (about), sliced in half to measure 1 cup (optional)
Cook gluten free fettuccine according to package instructions.
Preheat oven to 350 degrees
Meantime, while chicken is a little frozen, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks. Place cut chicken onto a baking sheet and place in heated oven for 15 to 20 minutes or until chicken is oblique in color and no longer pink.
Next add pesto to a small bowl and mix in adobo sauce and heavy cream, and set aside.
Place a large frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. Next slice links down the middle and remove meat from casings and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.
Now add cooked chicken, and mix in with sausage. Next add pesto – chipotle sauce and mix in.
Next add cook gluten free pasta, and mix till well incorporated.
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