Makes 6 services
1 pound penned pasta
1 tablespoon canola oil
1 tablespoon salt
1 1/2 pounds boneless, skinless chicken thighs
2 ounces flour (roux)
2 ounces butter (roux)
1 each onions chopped
1 each yellow squash cut into half moons
1 each zucchini cut into half moons
1 pint cherry tomatoes halved
1 cup white wine
1 quart chicken stock
2 cups heavy cream
1 bu fresh thyme — tied in bundles
1 tablespoon salt to taste
1 bunch fresh basil — picked, blanched and shocked
2 ounces fresh spinach
2 tablespoons pine nuts — toasted
1 tablespoon fresh minced garlic
1 tablespoon olive oil
1 tablespoon shredded parmesean cheese
juice of 1 lemon
zest of 1 lemon
1 teaspoon salt
3 tablespoons pine nuts toasted
3 tablespoons shredded parmesean cheese
1 bunch chopped fresh basil
For the penne:
Cook penne in salted water. Toss with canola oil and reserve for tossing with sauce.
For the pesto:
Pick basil. Blanch and shock the basil and spinach. Puree all ingredients together and blend until smooth.
For the sauce:
Season the chicken with salt and pepper and roast on a parchment lined sheet pan at 400F for 30 minutes. Allow chicken to cool slightly and chop into bite sized pieces.
Season the squashes with olive oil, salt and pepper and roast on parchment lined sheet pans at 400F for 30 minutes. Halve the tomatoes. Set all aside.
Sweat the onions in butter. Add flour to create light roux. Add the chicken stock and bring to simmer 20 minutes. Add the heavy cream and simmer 20 minutes. Cut the heat. Whisk in the pesto. Add in the vegetables and chicken. Adjust seasonings as needed. Add pasta to pot and stir to coat noodles with the sauce.
Serve a heaping portion of pasta in each of 6 large bowls and sprinkle with the pine nut, cheese, basil garnish.