Penne in a Creamy Pesto Sauce with Fresh Mozzarella, Grape Tomatoes n Chicken
Orchids, is my favorite restaurant in Chembur, Mumbai (that's where I'm from) and I really miss their food. I had a lot of favorites and I remember taking an awful lot of time to order as it was really difficult to choose one dish over the other. I love the choice of Italian food and one dish I ate often was the Pasta alla Genovese. This is one of the most popular Italian sauces, basically fresh pesto tossed with warm pasta. Their version was so creamy with lots of chicken.
This is my version of that dish and though not the same, it's just as creamy, rich n delicious.
Penne in a Creamy Pesto Sauce
200 gms penne or any other pasta of your choice
200 gms boneless skinless chicken, poached
150 gms grape tomatoes, halved
1 1/2 tbs olive oil/ butter
1 tbs a. p. flour
1 cup milk
salt n pepper to taste
1/2 cup pesto sauce
100 gms fresh mozzarella, cut into small pieces
Cook the pasta as per packet instructions.
In the meanwhile, heat 1/2 tbs oil in a pan and saute the tomatoes and chicken for 1-2 mins and keep aside.
Heat 1 tbs oil in another pan on low heat, add the flour and cook over low heat till the raw smell disappears, about 2-3 mins.
Add the milk slowly, stirring all the time to avoid lumps. Cook over a low heat till thick and smooth. Season with salt and pepper.
Drain the pasta and immediately add to the sauce. Stir in the pesto, chicken, tomatoes and mozzarella. Mix everything till combined and take off the heat.
Transfer to individual serving plates and top with grated Parmesan. Serve hot.