Go Texan: Roasted Chicken with Pecan Serrano Pesto and Angel Hair Pasta

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Make this Texas Chef's Roasted Chicken with Pecan Serrano Pesto and Angel Hair Pasta dinner recipe today.

Roasted Chicken with Pecan Serrano Pesto and Angel Hair Pasta
Serves 4

2 Whole chickens
4 T. Texas olive oil
1 T. Chili powder
1/2 pound Angel hair pasta
Salt to taste
Pepper to taste

Ingredients for Pecan Serrano Pesto:
3/4 cup Extra virgin Texas olive oil
1/2 cup Parsley, chopped
1 to 2 Serrano peppers stemmed and seeded (for mild use 1 serrano)
1/2 T. Garlic, chopped
1/2 cup Parmesan cheese1/2 cup Texas pecan pieces, roasted

To prepare the chicken: Preheat oven to 350° F. Rinse chickens in warm water and pat dry with paper towels. Coat chickens with Texas olive oil and season with salt, pepper and chili powder. Place chickens in a baking pan and cook for 25 minutes. Cover with foil and cook the chickens for another 35 minutes or until done. Set aside.

To prepare the pecan serrano pesto: In a food processor, combine extra virgin Texas olive oil, parsley, serrano peppers, garlic, Parmesan cheese and purée until smooth. Fold in pecan pieces. Season with salt to taste.

To prepare the pasta: In a large pot of boiling salted water, add pasta and cook, following instructions on the package. When the pasta is ready, transfer to a bowl and toss with enough pesto to coat.

To serve: Divide pasta onto 4 plates. Cut chickens in quarters, removing the backbone. Place 1/2 chicken on top of each plate with pasta and garnish with a little extra pesto on top.

Serrano is small in size, but it's one hot pepper. Wear gloves when handling serrano peppers. It's a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Serranos are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper.

GO TEXAN celebrates, promotes and supports the dedication and plainspoken grit of Texas agriculture, known for excellence throughout the world. 

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