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Fatia de pão de ló de chocolate com cobertura brilhante

Pão de Ló de Chocolate

Um bolo leve e fofinho com sabor intenso de chocolate, perfeito para qualquer ocasião.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: sobremesa
Cuisine: brasileira
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta penne, fusilli, or spaghetti
  • 2 boneless, skinless chicken breasts about 1 lb
  • 1/2 cup basil pesto
  • 1/4 cup heavy cream or half-and-half
  • 1/4 cup grated Parmesan cheese plus extra for serving
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup reserved pasta water

Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
  2. Season chicken breasts with salt and pepper. Heat olive oil in large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from pan and let rest before slicing.
  3. In same skillet, reduce heat to medium. Add minced garlic and cook 30 seconds until fragrant. Stir in pesto and heavy cream, then gradually mix in Parmesan cheese. Thin sauce with reserved pasta water as needed.
  4. Add drained pasta to skillet and toss to coat with sauce. Fold in sliced chicken. Serve immediately with extra Parmesan.

Notes

For best results, use high-quality pesto and don't overcook the chicken. Leftovers keep well in refrigerator for up to 3 days - add a splash of milk when reheating.