Thursday, July 29, 2010

White whole wheat fettucine with sage pesto and grilled chicken

I woke up with a horrible migraine, and spent the entire morning in bed. I managed to move to the couch at around 1, and by 6 the pain had subsided enough for me to start thinking about food. I was a click away from having Indian food delivered when I thought about how much food I have in the house and how wasteful it would be to order out. Also, my new George Foreman grill was delivered today and I wanted to try it out. I wanted something like comfort food, heavy on the carbs, but also reasonably healthy, so pasta and grilled chicken with pesto sounded about right.

1 cup white whole wheat flour
1 egg
1 tbsp water

Combine ingredients with a fork, and then roll into a ball and begin kneading. If the dough is too dry and crumbly, add a bit more water. If it's too wet and sticky, knead in a bit more flour. Knead for about five minutes. I use a machine to roll it into sheets, and then let the sheets dry for a few minutes before running through the cutting attachment.

Sage pesto
1/4 cup fresh sage
1 cup fresh parsley
1 oz grated parmesan
1 oz walnuts
2 cloves garlic
1 Tbsp lemon juice
1/4 cup olive oil
salt to taste

I do this with the blender, in a mason jar. Use your blender, food processor, or however you normally make pesto. Put the herbs in first, blend until finely chopped. Add the nuts and the garlic, blend. Add lemon juice and oil, blend into a paste.

Grill two chicken breasts. Using two forks, pull apart into bite-sized pieces.

Cook and drain fettuccine, stir in pesto and chicken.

1 comment:

  1. I can't believe you made pasta following a migraine. Impressive!