Grilled Chicken & Shrimp in Pesto Sauce Pasta Recipe

My creativity in cooking usually comes out when hunger suddenly strikes at home. That is because most of the time, I will no longer have the time to go out to buy ingredients in the grocery or market, so I have to do with whatever is inside my cupboard and freezer, along with what’s available in my spice rack.

A few days ago, I thought of making grilled chicken and shrimp in pesto sauce pasta and I’m sharing with you my recipe below.

Grilled Chicken and Shrimps

Ingredients:

• 1/4 kg medium to large shrimps (shelled and deveined)
• 2 pcs chicken breast fillet sliced into strips
• Extra vigin olive oil for basting
• Salt and pepper

Procedure:

1. Season the shelled and deveined shrimps with salt and pepper and leave for 10 minutes
2. Slice the chicken breast into strips and season it with salt and pepper and for 10 minutes as well
3. Heat up your grill. If you’re using a stove top griller, set the fire to low to medium heat.
4. Grill the chicken strips for 8 to 10 minutes or until light brown.
5. Baste it with extra virgin olive oil from time to time.
6. Set aside the chicken when done.
7. Grill the shrimps for 3 to 5 minutes or until done.
8. Baste it also with extra virgin olive oil from time to time
9. Set aside the shrimps when done.

How To Make Pesto Sauce

Ingredients:

• 2 cups of basil leaves
• 3 tbsp of roasted cashew nuts
• 7 cloves of garlic peeled
• 1/2 cup of extra virgin oil
• 1/2 cup of parmesan cheese grated
• Salt and pepper

Procedure:

1. Wash and stemed the basil leaves
2. Put all the ingredients in a chopping mixer bowl or blender and puree until done.

Final Procedure:

1. Cook the spaghetti pasta according to the package instructions.
2. Pour a small amount of pesto sauce into pasta and toss gently.
3. Add a little more pesto sauce and repeat until the pasta is coated nice and evenly.
4. Top with the grilled shrimps and chicken.
5. Serve with parmesan cheese on the side.

Cooking Tip:
You don’t have to use all the pesto sauce, just enough to coat the pasta. Put any leftover sauce in a sealed container and keep refrigerated for later use.