Spicy Pesto Pasta Alla Claire and JP

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Note: Recipe adapted from Half-Baked Harvest

Ingredients:

• 1/4 cup extra virgin olive oil

• 1 finely chopped shallot

• 4 finely chopped cloves of garlic

• 1 tsp dried oregano

• 2 tsp crushed red pepper flakes (use more if you want to make it spicier)

• 1/2 cup tomato paste

• 1/4 cup vodka

• 3/4 cup basil pesto

• 1 cup heavy cream

• 1 pound short cut pasta

• 3 tbsp salted butter

• ~500 g chicken breast, cut in cubes

• Grated Parmesan or Asiago cheese, for serving

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Instructions:

1. Heat a large skillet over medium heat and add oil. When the oil shimmers, add the shallot, garlic, and oregano. Cook for about 5 minutes or until the shallots begin to caramelize. Reduce the heat to low, add the tomato paste and red pepper flakes, and cook for 4-5 minutes. Stir in the vodka and cook for another 2 minutes. Stir in the pesto and heavy cream. Keep warm over low heat.

2. Heat another skillet over medium heat and add the chicken. Cook until the chicken is no longer pink and allsides are white. Keep warm over low heat.

3. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain pasta.

4. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the chicken.

5. Divide the pasta among plates and top with cheese. Bon Appetit!