I’ve been scouring my recipes to come up with something green to serve at a dinner tomorrow, St. Patrick’s Day. This fits the bill. Recipe serves six.
For arugula pesto sauce:
3 cups packed arugula (about 3/4 lb), washed and spun dry
1/3 cup pine nuts, toasted golden and cooled
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large garlic clove, chopped
3 tablespoons olive oil
1/4 cup hot water, plus additional if desired
For chicken:
3 cups chicken broth
2 cups water
3 whole boneless skinless chicken breasts (about 2 1/4 lbs.), halved
Make arugula pesto sauce:
In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. (Sauce may be made up to one week ahead and chilled, surface covered with plastic wrap. Bring to room temperature to continue.) Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
In a 6-qt. saucepan bring broth and water to boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. (Chicken may be poached 1 day ahead, cooled completely, uncovered in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue.) Drain chicken and slice 1/4 inch thick. Serve with sauce. Serves six.
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