blackened chicken & basil pesto linguine

NDG

our basil is growing like crazzzzzzy so made basil pesto using toasted pine nuts & toasted garlic.  Chicken breasts placed in freezer bag, and pounded thin.  One side was painted with melted butter and blackening rub (see below) . . then placed rub side down on hot cast iron (egg at 450).  While first side cooked, I painted the other side and applied more rub.  Total cook under 6 mins (about 3 mins a side) and very easy tasty meal, served in bowl with grilled zuke, artichokes and fresh grated parm.  

Blackening rub (from nibblemethis link here)

• 1/2 Tbsp paprika
• 1 1/4 tsp kosher
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp red pepper
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp celery seed

leemschu

Looks great!

Ima_good_egg

I second that!

feef706

Looks fantastic, thanks for the idea, always looking for different chicken dishes.

clemsontyger97

Yep.

northGAcock

NDG said:

our basil is growing like crazzzzzzy so made basil pesto using toasted pine nuts & toasted garlic.  Chicken breasts placed in freezer bag, and pounded thin.  One side was painted with melted butter and blackening rub (see below) . . then placed rub side down on hot cast iron (egg at 450).  While first side cooked, I painted the other side and applied more rub.  Total cook under 6 mins (about 3 mins a side) and very easy tasty meal, served in bowl with grilled zuke, artichokes and fresh grated parm.  

Blackening rub (from nibblemethis link here)

• 1/2 Tbsp paprika
• 1 1/4 tsp kosher
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp red pepper
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp celery seed

For a minute there, thought you were using them cornel's 12 herbs and spices. Looks mighty good!

JethroVA

pesto pasta is such a great side for grilled carne

Sweet100s

 Looks delicious!

Does anyone know why pinenuts are so expensive now? 

StillH2OEgger

This is very similar to something I make and it's one of our favorites. Yours looks fantastic. It's relatively simple to make (we just cut the chicken and mix in with the pasta) and it's even better the next day. The parmesan adds a nice touch and we'll also top with some crumbled sliced almonds.

NDG

thanks everyone . . pesto was really great - followed cooks-illustrated version . . always some cool techniques (like bruising the basil) in their recipes, so below is copy/paste.

BASIL PESTO - (from cooks-illustrated)

• ¼ cup pine nuts, toasted (or substitute almonds or walnuts)
• 3 medium cloves garlic, unpeeled
• 2 cups packed fresh basil leaves
• 2 tablespoons fresh parsley leaves(optional)
• 7 tablespoons extra-virgin olive oil
• Salt
• ¼ cup finely grated Parmesan cheeseor Pecorino Romano
• Ground black pepper

MAKES 3/4 CUP, ENOUGH FOR 1 POUND OF PASTA

Pounding the basil releases its flavorful oils into the pesto more readily. Basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. For sharper flavor, substitute one tablespoon finely grated pecorino Romano cheese for one tablespoon of the Parmesan. The pesto can be kept in an airtight container, covered with a thin layer of oil (1 to 2 tablespoons), and refrigerated for up to four days or frozen for up to one month.

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.

2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.