Presto Pesto


Chicken Pesto La Dama

La Dama’s chef Travis Wolfe demos a new neighborhood favorite.

By Jan Walsh, Photography by Beau Gustafson

In March 2011, Liberty Park’s La Dama Italian Bistro began afresh with new restaurateur, Dusty Leeming, and chef, Travis Wolfe. Marinara and pizza sauces are now made from scratch everyday using Wolfe’s own recipe. All fish is received fresh and hand cut in the restaurant. Pesto is made fresh. And the pizza toppings have been upgraded. Wolfe shares a quick and easy to prepare dish—Chicken Pesto La Dama.

Chicken Pesto La Dama

Ingredients
2 tablespoons olive oil or 1 ½ tablespoon of butter
2 teaspoons thinly sliced leeks
1 teaspoon garlic
1/4 cup 1/4-inch sliced Portobello mushrooms
1/4 cup julienne red and green bell pepper
2 tablespoons of sundried tomatoes
White wine
1/2 cup heavy whipping cream
1 1/2 teaspoons fresh pesto
9 ounces cooked penne pasta
1 chicken breast, sautéed and sliced in ¼-inch slices

Procedure:
Heat olive oil or butter in a medium sauté pan. Add leeks, garlic, mushrooms, pepper and dash of wine.  Add chicken slices and two dashes of wine. Toss in pan until hot and let simmer. Add sundried tomatoes and a dash of white wine.  Heat and add heavy whipping cream. Reduce while stirring constantly.  Add fresh pesto and reduce a bit more.  Add cooked penne pasta.  Toss in pan until pasta is well coated. Pile pasta high in low bowl with vegetables on the top.  Garnish with shredded Parmesan cheese, a touch of parsley. And serve with a piece of fresh garlic bread. Serves one large portion.
View video at

BirminghamRestaurants.com/Chefs/Videos

2 Responses to “Presto Pesto”

  1. Tilcia says:

    Hi, where is this video? I would love to see how this was created.

    Thanks.

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