This dish is somewhat inspired by the cover of the April food network magazine. Also by Hubby! When I picked up the magazine at the checkout line I showed him the picture and we both thought that looked good. But Hubby is allergic to shrimp, so it would just be pesto and pasta or trade out the shrimp for chicken.
I did not even bother to read the recipe. Hubby suggests angel hair pasta. We have some leftover grilled chicken and away we go! I want to add roasted red peppers since I have an almost full jar open in the fridge. I have 3 quarter cup chunks of homemade pesto in the freezer. So Hubby starts naming the dish and it’s a “P” tongue twister so eventually we settle on the title. Hubby wants to add the mushrooms but I don’t want to. I have no way of knowing if the type of mushrooms name starts with a “P”!
- 2 pieces of poultry thighs, already cooked, meat cut off the bone and diced
- 1 jar of roasted red peppers, sliced and diced, save the juice/oil from the jar
- 1/4 cup pesto
- 4 nests of angel hair pasta nests
- Pecorino Romano cheese for serving
Chop the peppers and poultry. Put in skillet with a little bit of cooking oil or cooking spray. Stir in the pesto and juice from the pepper jar. Heat through. Cook the pasta according to the package.
When pasta is done divide into two bowls. Top with the pesto-poultry mixture. Sprinkle on the grated cheese. Eat up.
The aroma was wonderful as was the taste. The mushrooms would have fit in perfectly. Hubby thought it needed a bit of sauce. We put a dollop of sour cream in each bowl and that did the trick. Next time making a bit of a butter cream sauce should be made. This would be done by adding a bit of butter to the skillet and a bit of cream/milk/or half-and-half to get the consistency desired.