Chicken Bellagio

    Let’s change up the Valentine’s Day scene this year.  Yes, if you are attached, you should celebrate LOVE with your significant other.  But, ladies, what about the love you feel for your best gal pals?  I mean, they are there for you throughout the year and they GET IT (you know what I’m talking about). Why not celebrate the love and appreciation of your friendship also!?
    So, this month, I’m bringing you my best Galentine’s Day dinner.  One that is so pretty to look at it (your girls will totally appreciate the way the pink and green go so well together!), easy to make, and absolutely delicious to eat.  If you’ve ever been to Cheesecake Factory, this is a little spin on their dish (of the same name), so you know it’s going to be extra fabulous.  Let’s get into how to make this beauty of a dish…Happy Galentine’s Day!

Ingredients

Pesto:
• 4 cups basil leaves, lightly packed
• 1 cup Pecorino Romano cheese
• 2 garlic cloves
• 1/3 cup olive oil, separated
• A little salt

Cream Sauce:
• 1 cup light or heavy cream
• 3 tablespoons butter
• 1/2 cup Pecorino Romano cheese, separated
• Salt and Pepper

Remaining Ingredients:
• 1 box of spaghetti
• Cooked chicken cutlets (see my website to learn how to make the BEST chicken cutlets)
• Baby Arugula
• Very thinly sliced ham
• Pecorino Romano cheese for serving

Instructions:
Put up a large pot of water for the spaghetti.  Preheat the oven to 350° to reheat the chicken.
   Make the Pesto:  Add the basil, cheese, garlic, a small amount of oil, and a little salt to a food processor. Cover and lock the processor and start it up!  Drizzle in 1/4 cup of olive oil through the spout at the top of the processor as it’s going.  Continue the processor until everything comes together and is fully chopped.  Set aside.  (This can be made ahead of time and stored in the fridge).
   Make the Cream Sauce:  Add the heavy cream and butter to a medium pot and cook over medium-high heat.  Bring to an almost boil.  Lower the heat to a simmer for about a minute or two.  Add salt and pepper–light on the salt, heavier on the pepper.  Whisk in 6 tablespoons of cheese.  Set aside.  (Cannot be made ahead of time).
   Add the pasta to the pot and reheat the chicken in the oven, if you haven’t already. 
   In a small pot over medium heat, add a tablespoon of olive oil. Add the pesto and heat. The pesto should be a bit loose, not chunky.  Add enough olive oil a little at a time until the pesto is on the looser side. Set aside.
   Slice the chicken as seen in the photos above.  Drain the pasta completely.  Add the rest of the Pecorino Romano from the cream sauce ingredients.  Then add the cream sauce. Combine well.
   Assembly: Take some spaghetti and add it to the plate. Top it with small spoonfuls of pesto. Lay the sliced chicken on top of the pesto and pasta. Top with a handful of baby arugula and 1-2 slices of ham. Serve with Pecorino Romano.  Enjoy!

I would love to see pictures of your Galentine’s Day dinner!  Send me your photos via email at whatchacookinggoodlooking@gmail.com or tag me on Instagram @whatcha_cooking_good_looking.  
For more delicious recipes and cooking tips from Tiffany, head on over to www.whatchacookinggoodlooking.com