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Spinach Pesto Pasta and Lemon Chicken Strips Guest Chef Vera Lewis
Spinach Pesto 2 cups Spinach ½ lemon, juiced ½ Cup Olive Oil 1/2 cup grated dry cheese 1/8-1/4 cup nuts (walnut or pistachio) 2-6 cloves of garlic 2-6 tablespoons parsley. 1 lb pasta
Rinse spinach well and dry either with a towel or in a spinner, to a blender or food processor, add Oil, lemon juice, nuts, spinach, garlic, parsley and cheese - puree until smooth.
Cook Pasta as directed on package, rinse to stop cooking at desired doneness and toss with pesto sauce.
Lemon Chicken Strips 1 chicken breast Juice of 2-3 lemons ½ cup corn starch 1 cup Panko (Japanese bread crumbs) Salt and pepper Oil for frying
Split breasts in half both, use your hand to apply pressure while cutting for even portioning. Coat with Kosher Salt and rinse well then pat dry and cut into 1 inch strips let sit in lemon juice for at least 20 minutes. Remove and dredge in cornstarch, Panko mixture and place in enough oil to cover at least half way. Cook several pieces, 4-5 for 3-4 minutes each side and place on paper or draining rack. When finished serve over top of pesto coated pasta - enjoy!