Chicken and Pesto Pasta

What is the perfect way of making pesto ?? Do you think there is any exact procedure to make one ? Well, I know there are lot of different ways in making pesto, but one should always stick to the main ingredients which are basil,garlic,cheese and olive oil. I say the perfect pesto would always be made with fresh basil. The other ingredients, meaning the kind of pasta and vegetables or meat are left to ones own choice.
I had this dish in a lot of restaurants but the best was at a restaurant called Tropea Ristorante Italiano, they served this pesto pasta in the name of Rigatoni zii teresa. Cant forget the fresh flavors ...mmmm!!!So creamy...deep smell...oh it was a delight. However it is quite hard to get the restaurant flavor at home. But all that's necessary is to cook with fresh ingredients and fresh cheese. Dont substitute cheddar or any pre-sliced cheese. Sometimes I cook them with chicken, sometimes with mushrooms but my pesto sauce is the same. So try it out and you will have no regrets in serving this for a party too !!

Ingredients:
1 tbsp White Pepper
3 garlic cloves crushed
1/2 pound julienne chicken breast
2 tbsp butter
2cups Buitoni sea shells pasta
1 cup pesto sauce
3tbsp heavy cream
1/4 cup grated parmigiano cheese
pesto sauce:
1 bunch basil leaves
2 garlic cloves
1/3 cup roasted pine nuts
1/4 cup grated parmigiano cheese
1/2 cup olive oil
Salt to taste

Method:
For Pesto Sauce:
1.Grind the basil, garlic, roasted pine nuts, cheese and olive oil with a pinch of salt.
2.Add olive oil little at a time mixing well until the sauce binds together (for a thicker sauce add less oil).Check for seasoning and adjust.
For Pasta:
1.Mix white pepper,garlic and chicken. Keep it aside.
2.Heat the butter in a large skillet.Add marinated chicken let it cook for 10-15 minutes.
3.Meanwhile cook the pasta according to package direction.Just before draining the pasta into a colander,remove 1/4 cup of pasta water and set aside.
4.Add the pesto sauce into the chicken mixture and toss it with pasta.Finally add the cream and pasta water. Cook for another 5 minutes.

5.Finally pour the pasta into serving bowl and garnish with grated parmigiano cheese. Serve hot.
COOK'S FILE:
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HINT: Garnish with roasted pine nuts for crunchy taste.
NOTE: Use fresh basil for fresh flavor.
VARIATION: Can use 1 tbsp of soar cream instead of heavy cream.

BANG BANG CHICKEN

Bang bang chicken is originally called as Bon Bon Chicken, this popular Szechwan dish is made with Sesame and Peanut Butter. The name was supposed to be raised by the sound made by street wanders while cutting the chicken into pieces.

Ingredients:
Curry Sauce
2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chilli powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
1 cup coconut milk

Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1 teaspoon sesame oil

2 medium carrots, cut lengthwise
1 small zucchini, cut lengthwise
1/2 cup peas
2 chicken breast fillets
16 large raw shrimp, shelled
2 tablespoons corn starch
oil

4 cups cooked white rice

Garnish:
1/4 cup flaked coconut
1/4 cup coriander leaves
2 tablespoons chopped peanuts
2 green onions, chopped

Recipe:
Curry sauce:
1.Heat the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté until golden brown then add the chicken broth.
2.Add cumin, coriander, chili powder, salt, black pepper, and turmeric and stir well. Simmer for 5 minutes then add the coconut milk.
3.Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.
4.Add the carrots and zucchini, and the peas. Simmer mixture for 10 minutes or until carrots become tender.

Peanut sauce :
1.Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat.
2.Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Chicken and Shrimp:
1.Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the oil in a large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks.
2.Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
For garnish:
1. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
Set the plate:
1.Build the plates by filling a soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate.
2. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
3.Drizzle peanut sauce over the dish concentrating most of it on the rice.
4.Sprinkle chopped coriander leaves,green onions and chopped peanuts over the center of the rice.
5.Sprinkle toasted coconut over the chicken and shrimp and serve it up.


Note:
**Instead of Zucchini can use Cucumber too
**Instead of roasting coconut in the oven you can fry it.