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"Pesto" Chicken Pasta

Monday night improv recipe: “pesto” chicken.
We had a few things about to expire within the refrigerator, threw them together and turned out pretty darn tasty. We also used a minced toasted onion/roasted garlic/ jalapeño flake blend we’re likely going to soft release in the next month or so, it really helped add some depth of flavor to the dish. Instructions are below, hope you enjoy! Mike & Matt.
In a large skillet, sear 4 chicken thighs with olive oil and a couple tbsp of butter and salt. While the chicken is cooking, pour penne pasta into boiling water.
In a blender, add 1cup basil, fistful of spinach, 4 garlic cloves, salt and black pepper, 1tbsp Flatiron Pepper-Four Pepper Blend, 2tbsp Parmesan cheese, 1/4 cup olive oil, blend into a paste and add more evoo to desired consistency.
When chicken has been seared on both sides, add 2tbsp of Flatiron Pepper prototype (toasted minced onion/roasted garlic/Jalapeño) and a little more evoo to mix with the onion and garlic blend. Incorporate for 1-2 minutes then add “pesto” purée into the skillet.
Add cooked pasta to the skillet and incorporate. Serve over a fresh bed or arugula, add a couple sliced cherry tomatoes and a few kalamata olives, and top with a few more shakes of Flatiron Pepper - Four Pepper Blend and some fresh grated Parmesan. 👌


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