Fusilli Pesto Rosso with Chicken

This is a typical Italian summer dish when the basil is shooting upwards, and the garlic has just been harvested.

I just harvested my garlic--over 160 heads. So I made a pesto with garlic, basil leaves, parmigiana, and pecans.

Then the chicken--chicken strips. Dry with paper towel, salt pepper and throw on some flour. Sautee in iron pan with Olive oil until browned. set aside.

Add white wine to pan--scrape up browned particles, add tblsp of pesto--reduce a little. Add chicken and cook until medium rare.

Side dish was halved mushrooms with garlic. Half mushrooms, sautee with butter/olive oil, add chopped garlic half way through--reduce liquid and set aside.

In pan that chicken was cooked--remove chicken and add several tblsp of pesto--I like a lot--maybe some extra olive oil.

Pasta--cook Fusilli--spirals. When al dente, drain and add to pan with pesto--cook on low and mix in.
When pasta is fully doused in pesto--add two freshly sliced cloves of garlic and chicken. Let heat until chicken is done (do not over cook chicken--damn Americans think Chicken needs to be well-done--no, sorry--medium is overcooked...). Finish by throwing in sliced tomatoes and freshly chopped garlic. Serve.

Mushrooms are side dish and freshly grated Parmigian cheese goes perfectly.