Fresh & Dry Pasta, Lesson #3 Fussilli with Chicken In Pesto Sauce
The corkscrew shape of the Fusilli holds the Pesto sauce well and adding chicken to this pasta gives an element of nutrition to become complete and wholesome, thus making it a perfect main course.
Pasta is noodles in different shapes made from an unleavened dough of durum wheat flour and can also be made with flour from other cereals or grains. Pasta has become one of the most loved dishes around the world, as it is affordable, easy to prepare, versatile food and can be served as an appetizer, salad, starter, main course, or even as a dessert.
Depending on what the recipe calls for, pasta are both, in the dried (Pasta Secca) and fresh (Pasta Fresca) forms. Fresh pasta is hand-made with eggs and flour, rolled out, cut into desired shapes, and cooked. The shelf life of fresh pasta is short, and being delicate, works well with rich cream sauces.
Dry pasta on the other hand is factory-made, ready to use, and with a longer shelf life. Ingredients like olives, anchovies, chilli, ground meat, or seafood are best suited with dry pasta.
Pasta Recipe of the Day - Fusilli with Chicken In Pesto Sauce
The Pesto sauce originated in Genoa in the Liguria region of northern Italy, the name is taken from the Genoese word “pestâ” meaning 'to pound or to crush'. Traditionally, the Pesto sauce consists of crushed garlic, basil, pine nuts, blended with olive oil, Parmigiano-Reggiano (Parmesan cheese), and Fiore Sardo cheese are added for flavour.
Fusilli is long, thick, corkscrew-shaped pasta and these two elements of its shape go well together to bind well with the refreshing taste of Pesto.
This Dish
The corkscrew-shape of the Fusilli holds the Pesto sauce well and adding chicken to this pasta gives an element of nutrition to become complete and wholesome, thus making it a perfect main course.
Recipe Card
| Ingredients | Quantity |
| For Fusilli | |
| Fusilli pasta | 600 gm |
| Water | 6 litres |
| Olive oil | 3 tbsp |
| Salt | As required |
| For Pesto Sauce | |
| Basil (fresh) | 3 cup |
| Garlic | 3 clove |
| Pine nuts | 3 tbsp |
| Extra virgin olive oil | ½ cup |
| Parmesan cheese (grated) | 8 tsp |
| For the chicken | |
| Chicken breast (diced) | 500 gm |
| Salt & black pepper | As required |
| Oregano (dried) | 1 tsp |
| Parmesan cheese (grated) | 8 tsp |
| Olive oil | 6 tbsp |
| For Garnish | |
| Parmesan cheese (grated) | 6 tbsp |
| Basil fresh | A few leaves |
| Cherry tomatoes | 6 pc |
Method of Preparation
- In a stockpot bring water to a boil; add olive oil, salt, and then the pasta. Make sure not to overcook the
- While the pasta is cooking, make the Pesto sauce: In a blender combine the basil leaves, garlic clove, pine nuts and blend using olive oil a little at a
- Blend until completely smooth, remove into a bowl, stir in parmesan cheese, cover and set
- In a medium sauté pan, heat oil and add diced chicken, sauté until done. Add oregano & Pesto sauce and
- Add the cooked and drained ‘al dente’ pasta into the Pesto and toss while on heat. Season with salt & black pepper. Once tossed well take off the heat.
- Garnish with parmesan and basil before serving.
