PASTA PESTO
Brio Tuscan Grille Copycat Recipe
Serves 4
olive oil spray, as needed
12 ounces chicken, grilled, sliced
4 tablespoons caramelized onions, about 1/4 cup chopped before cooking
1 tablespoon fresh garlic, chopped
4 ounces roasted red peppers, julienned, about 1 pepper
4 tablespoons fresh basil, julienned
2 cups fresh tomatoes, diced
6 ounces vegetable stock (available in box at grocery store)
4 tablespoon feta cheese, crumbled
2 tablespoons pesto (available ready made in a jar)
4 pinches salt
4 pinches pepper
20 ounces angel hair pasta, cooked
4 ounces fresh spinach
4 tablespoons fresh basil, julienned
2 tablespoons Parmesan cheese, grated (block style, not powdered)
Combine chicken, caramelized onions, garlic and red peppers. Saute in pan on medium high heat. Add the first four tablespoons basil and the tomatoes, and continue to saute. Add vegetable stock, feta and pesto. Heat through. Season with salt and pepper. Heat pasta in boiling water. Drain pasta, and add to pan of sauteed ingredients. Add spinach and toss to combine. Place in a pasta bowl. Garnish with remaining four tablespoons basil and Parmesan.