Grilled Chicken Pesto Pasta - Casa M Spice Co
★ Issue CMSC·20–031 · Published 19 Jul 2020
ItalianMain

Grilled Chicken Pesto Pasta.

Hot-seared chicken meets creamy pesto and pasta, finished with a real kick of Pecking Order®

PREP 15 min
COOK 30 min
TOTAL 45 min
SERVES 4 people
HEAT hot
BLEND RATING 4.9 53 reviews · Pecking Order®
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You'll need
GrillSous videMixing bowlPasta potColanderThermometerVacuum sealerSheet panKitchen torchChef knifeCutting boardServing bowls

Hot-seared chicken meets creamy pesto and pasta, finished with a real kick of Pecking Order®

Ingredients

Ingredients

  • FOR THE PESTO PASTA:
  • 1/4 Cup Uncontrolled Pesto
  • 1 Pound pasta
  • 2 Chicken breasts or thighs, boneless, skinless
  • 1 Teaspoon avocado oil
  • 1/4 Cup Parmesan cheese, grated coarsely
  • 1/2 Tablespoon Casa M Spice Co® Uncontrolled Pecking Order®

Method

  1. 01

    Season chicken with oil and Pecking Order

    3 min

    Coat the chicken evenly so every surface catches the heat and the spice. You're looking for a light sheen of oil and a uniform color from the Pecking Order — that's your insurance against dry chicken and bland flavor.

  2. 02

    Preheat grill to 400°F

    10 min

    Only needed if grilling; skip if using sous vide.

  3. 03

    Grill chicken 10 min per side to 160°F

    20 min

    Only if grilling; omit if sous vide.

  4. 04

    Let grilled chicken rest

    5 min

    Only after grilling.

  5. 05

    Sous vide chicken at 150°F for 2 hours

    2h m

    Alternative to grilling; can hold up to 4 hours.

  6. 06

    Torch-sear sous vide chicken both sides

    4 min

    Only after sous vide; pat dry first, season after each sear.

  7. 07

    Boil salted water for pasta

    10 min

    Start during grill preheat or early in sous vide cook.

  8. 08

    Cook pasta for 10 minutes

    10 min

    Stir occasionally to prevent sticking.

  9. 09

    Drain pasta and toss with pesto

    3 min

    Portion into bowls while hot; add sous vide juices if applicable.

  10. 10

    Slice chicken and garnish with Parmesan

    3 min

    Let the chicken rest on the cutting board for a minute before you slice it — that keeps the juices in the meat, not on your plate. Slice against the grain, lay it over the pasta, and hit it with that Parmesan while the heat's still rising off the chicken.

From Mike's Notebook

01

Pat sous vide chicken completely dry before torching—moisture kills the sear and wastes your flame.

02

Toss pasta with pesto while it's still hot so the oil coats every strand evenly.

03

Rest grilled chicken five minutes minimum before slicing, or the juices run onto your board.

Nutrition

585 Calories / serving
32 gProtein
13 gTotal Fat
3 gSat. Fat
78 gCarbs
3 gFiber
2 gSugars
145 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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