grilled chicken with arugula pesto and caesar spaghetti

How To Make grilled chicken with arugula pesto and caesar spaghetti

• 1

  For the Ceasar Spaghetti: Bring a large pot of water to a boil over high heat. Once boiling, salt the water. Add the pasta and cook until just shy of al dente, according to package directions.
• 2

  Heads up: you need to reserve about 1 cup of the starchy cooking water just before draining.
• 3

  If using the anchovies: While the pasta is cooking, put a large skillet over medium-high heat and add the extra-virgin olive oil. Add the anchovies and cook until they've melted into the oil, about 2 minutes.
• 4

  Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire.
• 5

  Shred the escarole and add several handfuls at a time, wilting the greens in the garlic oil.
• 6

  Dress the greens with lots of pepper and a little nutmeg, then squeeze the juice of 1 lemon over the pan.
• 7

  Add the reserved starchy cooking water to the eggs in a small bowl and beat together to temper them.
• 8

  Turn off the heat and add the drained pasta and the egg mixture.
• 9

  Stir to combine.
• 10

  Add half of the cheese and toss vigorously for 1 minute.
• 11

  Dress the pasta with a drizzle of extra-virgin olive oil and transfer to a serving dish. Top with Grilled Chicken with Arugula Pesto. Pass the remaining cheese at the table.
• 12

  For the Grilled Chicken with Arugula Pesto, heat a grill pan to high
• 13

  To make your own pesto, toast the nuts lightly in small skillet over low heat, then add them to a food processor.
• 14

  Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
• 15

  With the processor on, stream in the extra-virgin olive oil to form a thick pesto.
• 16

  Or if using the ready- made pesto, just add the arugula and almonds to the pesto in a food processor and pulse to combine.
• 17

  Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.
• 18

  Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for a sandwich.
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