Grilled Pesto Chicken Sandwich with Spaghetti Carbonara
I fell in love with this combination.
Grilled Chicken Pesto Sandwich
1. 1 tablespoon oil
2. 1 boneless, skinless chicken breast
3. salt and freshly ground pepper
4. 1 bulky roll or any thick (sliced) bread
5. premade pesto (about 1/8 cup)
6. tomato, thinly sliced
7. cucumber, thinly sliced
Heat a grill or grill pan and brush lightly with 1 tablespoon of oil. (If you don't have a grill available, use a skillet over medium-high heat.) Pound the chicken between two pieces of waxed paper until it's thin (about 1/2 an inch) and season both sides with salt and pepper. Grill the chicken, flipping it once until it's golden brown and cooked through. Slice the bulky roll in half, spread it with the pesto and pile on the chicken, tomato and cucumber. Drizzle with a few more drops of oil and season with salt and freshly ground pepper. Makes 1. Set aside.
Spaghetti alla Carbonara
1. 1/2 kilo bacon, diced
2. 2 tablespoons oil or 1/4 bar of butter
3. 1 garlic clove, crushed
4. 1/2 kilo spaghetti
5. salt
6. 3 eggs, beaten to blend
7. pepper
8. 1/4 cup Parmigiano Reggiano, freshly grated
9. 1/4 cup Pecorino Romano, freshly grated
Saute the bacon in a large pan with the oil or butter until it changes color; don't let it brown or dry out. Add the garlic and cook it until aromatic. Set aside.
Meanwhile, cook the spaghetti in 4 quarts of salted boiling water until al dente; drain and transfer to the pan with the bacon, stirring well. Remove from the heat and add the eggs, pepper, 1 tablespoon of the Parmigiano, and 1 tablespoon of the Pecorino. Continue to stir until the eggs have formed an even, yellow cream and coat the spaghetti evenly. Fold in the remaining Parmigiano and Pecorino and serve hot. Serves 4.
I did not have the time to take a picture. I was so hungry, I gulped everything before I realized I need to take a picture! :)
Grilled Chicken Pesto Sandwich
1. 1 tablespoon oil
2. 1 boneless, skinless chicken breast
3. salt and freshly ground pepper
4. 1 bulky roll or any thick (sliced) bread
5. premade pesto (about 1/8 cup)
6. tomato, thinly sliced
7. cucumber, thinly sliced
Heat a grill or grill pan and brush lightly with 1 tablespoon of oil. (If you don't have a grill available, use a skillet over medium-high heat.) Pound the chicken between two pieces of waxed paper until it's thin (about 1/2 an inch) and season both sides with salt and pepper. Grill the chicken, flipping it once until it's golden brown and cooked through. Slice the bulky roll in half, spread it with the pesto and pile on the chicken, tomato and cucumber. Drizzle with a few more drops of oil and season with salt and freshly ground pepper. Makes 1. Set aside.
Spaghetti alla Carbonara
1. 1/2 kilo bacon, diced
2. 2 tablespoons oil or 1/4 bar of butter
3. 1 garlic clove, crushed
4. 1/2 kilo spaghetti
5. salt
6. 3 eggs, beaten to blend
7. pepper
8. 1/4 cup Parmigiano Reggiano, freshly grated
9. 1/4 cup Pecorino Romano, freshly grated
Saute the bacon in a large pan with the oil or butter until it changes color; don't let it brown or dry out. Add the garlic and cook it until aromatic. Set aside.
Meanwhile, cook the spaghetti in 4 quarts of salted boiling water until al dente; drain and transfer to the pan with the bacon, stirring well. Remove from the heat and add the eggs, pepper, 1 tablespoon of the Parmigiano, and 1 tablespoon of the Pecorino. Continue to stir until the eggs have formed an even, yellow cream and coat the spaghetti evenly. Fold in the remaining Parmigiano and Pecorino and serve hot. Serves 4.
I did not have the time to take a picture. I was so hungry, I gulped everything before I realized I need to take a picture! :)
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