[2 - 2] what's up guys welcome back the new year
[2 - 4] is officially here and a lot of us are
[4 - 5] trying to lose a couple extra pounds but
[6 - 7] sometimes you still get that craving for
[7 - 9] pasta so today I'm going to show you
[9 - 12] this quick and easy delicious low
[12 - 16] calorie chicken pesto pasta recipe but
[16 - 17] we get into that please take a quick
[17 - 19] second to subscribe to the channel make
[19 - 20] sure you hit that Bell so whatever
[20 - 22] notifications as well alright guys beat
[22 - 24] me in the kitchen let's make it happen
[24 - 25] today we're going with chicken breast
[25 - 27] but feel free to use whatever protein
[27 - 30] you like we also have one diced shallot
[30 - 32] a few cherry tomatoes add a little pop
[33 - 36] of color we got some lemon juice as for
[36 - 38] our pesto ingredients we got olive oil
[38 - 42] pine nuts freshly grated Parmesan cheese
[42 - 44] now the star of the show today is this
[44 - 46] amazing pesto sauce you can make this at
[46 - 48] home with a handful of ingredients store
[48 - 51] in the refrigerator in a mason jar use
[51 - 53] it for other pastas it's good in stuffed
[53 - 55] chicken it's good on garlic bread you
[55 - 57] really can't go wrong with it all right
[57 - 58] my friends it's time to break out some
[58 - 60] kitchen gadgets here we just have a
[60 - 62] simple food processor you can use a
[62 - 64] blender or immersion blender a several
[64 - 66] different ways you can do this but you
[66 - 67] can get these from Target or Walmart
[67 - 70] super cheap less than 20 bucks sometimes
[70 - 72] we're to go ahead and add in our pine
[74 - 77] so along with a half cup of pine nuts
[77 - 79] we're going in with a nice Hefty pinch
[88 - 88] you really want to grind them up good
[88 - 90] until they form almost like a powder
[90 - 92] like consistency
[94 - 95] next we're going to go ahead and add in
[96 - 98] the garlic about two cloves of garlic
[98 - 102] and you want a good two cups of Basil
[102 - 104] so just Jam that on in there be careful
[104 - 107] with your fingers make sure that your
[107 - 109] device or your machine is off you don't
[109 - 112] want to lose any fingertips
[112 - 114] if you can't fit it all in at once we're
[114 - 115] just going to blend it and we'll add the
[125 - 125] so we're going to go in with the rest of
[125 - 127] the basil here
[127 - 129] blend that up and then we're going to
[129 - 132] add 1 4 cup of good quality olive oil
[132 - 134] now remember guys all the specific
[134 - 136] measurements and ingredients are listed
[136 - 137] for you in the description box below so
[138 - 142] don't forget to check that out
[144 - 144] now typically you want to use a liquid
[144 - 146] measuring cup for this but
[146 - 149] I'm winging it a little bit today
[149 - 151] good quality olive oil going in I'm
[151 - 153] going to add some freshly grated
[153 - 159] Parmesan cheese
[160 - 160] and of course we gotta add some
[160 - 161] seasoning so I'm going to go down with a
[161 - 163] little all-purpose seasoning feel free
[163 - 164] to use whatever your favorite
[164 - 172] all-purpose seasoning is
[179 - 179] that my friends is the perfect pesto
[179 - 181] taste as you go adjust the flavor to
[181 - 183] your preference season to taste as
[183 - 185] always now depending on what you're
[185 - 187] making you can you know adjust the
[187 - 190] thickness or the consistency for a pasta
[190 - 191] recipe I'm actually going to use
[192 - 193] probably closer to a half cup of olive
[193 - 195] oil in total but you just want to add it
[195 - 197] a little bit at a time
[197 - 199] so there's another tablespoon probably
[199 - 201] going with one more tablespoon
[201 - 206] and we'll be in good shape for our pasta
[206 - 208] I think I'm gonna hit it with a pinch
[208 - 210] more parmesan because why the hell not
[210 - 213] there you have it guys that pesto is
[213 - 215] going to make for some delicious lower
[215 - 218] calorie slightly healthier pasta for
[223 - 223] now typically basil is more common in
[223 - 225] the summer months but luckily for us we
[225 - 226] can find just about anything at the
[226 - 229] local grocery store these days so try to
[229 - 230] find the freshest ingredients you can
[230 - 232] and you're really going to enjoy this
[232 - 233] pesto I guarantee it all right guys it's
[234 - 236] time to season up the chicken breast so
[236 - 237] so here we have about a pound of chicken
[237 - 240] breast about eight ounces a piece we're
[240 - 242] going down with the dynamic duo which is
[242 - 243] my AP original
[243 - 246] and the Lemon Bay feel free to use
[246 - 247] whatever Cajun blend you like or any
[247 - 250] all-purpose seasoning you like some
[250 - 251] Italian seasoning wouldn't be bad for
[251 - 253] this pasta recipe
[253 - 256] my seasonings are low sodium so if you
[256 - 257] see me going a little bit heavier don't
[258 - 260] and call me bad words in the comments
[260 - 262] section so we're just going to season
[262 - 266] both sides generously
[268 - 268] then we're going to sear it off in a pan
[268 - 270] with a little bit of butter
[270 - 273] I said lower calorie guys so gotta have
[273 - 275] a little a little butter in this
[275 - 277] situation and then pop it in the oven at
[277 - 279] 400 until the chicken breast registers
[279 - 283] 165 degrees internal temperature that's
[283 - 284] when you know it's nice and juicy and
[284 - 286] not overcooked all right so we have our
[286 - 289] oven preheated to 400 Degrees our
[289 - 292] Skillet heated over medium high a couple
[292 - 294] tablespoons of avocado oil let that coat
[294 - 296] the bottom of your Skillet and then
[296 - 298] we're going in with our chicken breast
[298 - 301] always lay the meat away from you
[301 - 303] and press down for maximum surface area
[303 - 305] contact you want to get a good color
[305 - 309] good crust a good Sear
[309 - 313] on your chicken breast
[314 - 314] about two minutes per side then we're
[314 - 317] going to flip basting a little butter
[317 - 320] and then pop that in the oven so just
[320 - 321] give that chicken a little time to
[321 - 323] develop some color
[323 - 324] once it's golden brown and beautiful
[326 - 328] we'll go ahead and flip it over that
[328 - 330] Lemon Bay just gives the chicken such a
[330 - 332] beautiful color
[332 - 334] another two minutes on this side and
[334 - 336] then I'm gonna transfer it to a small
[336 - 339] sheet pan pop it in a 400 degree oven so
[339 - 341] the chicken can finish that way we can
[341 - 343] use this skillet for the remainder of
[357 - 357] so I have the chicken breast get a
[358 - 361] we're gonna add it to our
[361 - 364] small size sheet pan big enough for two
[364 - 366] chicken breasts and pop that in a 400
[366 - 368] degree oven until each breast reaches
[368 - 370] 165 degrees internal temperature all
[370 - 371] right so as you can see we went ahead
[372 - 373] and drained off a little bit of the
[373 - 375] excess oil still got enough to coat the
[375 - 377] bottom still plenty of flavor left in
[377 - 379] there from cooking the chicken we're
[379 - 381] gonna need that to flavor our sauce so
[381 - 383] next up we're going in with one diced
[385 - 386] shallot you use an onion if you can't find
[386 - 388] you use an onion if you can't find shallots I'm gonna give that a little
[388 - 390] mix get the party started with that
[390 - 392] immediately you're going to smell the
[392 - 394] delicious flavor coming off of there
[394 - 396] once the shallot gets ahead start we're
[396 - 398] going in with our diced cherry tomatoes
[398 - 401] or chopped cherry tomatoes
[401 - 403] you use sun-dried tomatoes for this as
[403 - 405] well if you want to totally up to you
[405 - 407] next up we're going in with about a
[407 - 412] tablespoon of fresh squeezed lemon juice
[414 - 414] we're gonna hit that with a little AP to
[414 - 417] make sure we got layers of flavor
[417 - 420] all the way throughout this recipe let's
[420 - 422] cook that until the tomatoes soften up a
[422 - 423] little bit the shallots get nice and
[423 - 425] tender probably two or three minutes in
[425 - 428] total really quick recipe here guys all
[428 - 430] right guys chicken breast fresh out of
[432 - 433] you want your chicken breast to be about
[433 - 436] 165 degrees internal temperature and the
[436 - 438] best way to know that is with the
[438 - 440] digital food thermometer if you don't
[440 - 441] have one I have them on my website on
[441 - 443] sale right now
[443 - 445] just poke it in the thickest part of the
[445 - 448] meat and you're looking for about 165
[448 - 452] 166 so just about perfect you also want
[452 - 453] to let the meat rest for about five to
[453 - 455] eight minutes before you slice into it
[455 - 457] that way it stays nice and juicy and all
[457 - 459] the juices don't run out on your cutting
[459 - 462] board all right so while our chicken is
[463 - 466] resting or to go ahead and add our noodles to
[466 - 469] or to go ahead and add our noodles to the shallot and the tomatoes again guys
[469 - 472] I'm using cavatappi today but
[472 - 475] give it a little toss make sure that
[475 - 477] you start to kind of get those flavors
[477 - 479] in there on the noodle
[479 - 481] make sure everything's nice and warm as
[481 - 484] well they want to kill the Heat and
[484 - 487] we'll add that pesto
[488 - 488] don't be shy with this stuff this is
[488 - 491] where the money is at right here
[491 - 493] let's give that a good mix
[493 - 495] this recipe is good enough for about
[495 - 496] four servings guys so if you're making
[496 - 499] it for a crowd you can double it
[499 - 500] if you double it I would definitely
[500 - 502] suggest using a larger Skillet than this
[503 - 505] one a little bit of that leftover
[505 - 508] a little bit of that leftover parmesan cheese we'll save some for the
[508 - 516] final plate to garnish
[518 - 518] all right guys so we got two beautiful
[518 - 521] chicken breasts properly rested
[521 - 522] we're gonna go ahead and slice these on
[522 - 524] a bias which basically just means at an
[530 - 530] and that my friends doesn't get much
[530 - 532] better than that
[532 - 535] perfectly juicy and moist
[535 - 540] chicken breast right there
[542 - 542] and it's the part where I say brace
[542 - 544] yourself for a trademark money shot say
[544 - 547] it with me guys looking good also known
[547 - 548] as the moment of truth but before we do
[548 - 550] that please take a quick second to
[550 - 551] subscribe to the channel make sure you
[551 - 553] hit that Bell so I know notifications as
[553 - 556] well relatively low calorie you still
[556 - 559] get your pasta fix
[559 - 562] without getting too crazy
[562 - 564] got a little chicken we lost a tomato
[564 - 567] but it's all good here we go
[567 - 570] my favorite part of the job