Basil Pistachio Buttered Noodles | Blackstone Griddles

Chef Nate shows you how to make a tasty buttered noodle dish with crispy chicken thighs and rich basil pistachio butter. It is a warm and comforting meal that's perfect for any weeknight!

Basil Pistachio Buttered Noodles: https://blackstoneproducts.com/blogs/recipes/basil-pistachio-buttered-noodles

Ingredients
6-8 boneless, skinless chicken thighs
Blackstone SPG Seasoning (or salt, pepper, and garlic powder)
Blackstone Tuscan Herb Seasoning (or an Italian herb blend)
1 ½ sticks unsalted butter, softened
¼ cup shelled pistachios
8-10 fresh basil leaves
Zest of 1 lemon
1 (16 oz) box of rigatoni, cooked al dente
2 pints grape tomatoes
Freshly shredded Parmigiano-Reggiano
Additional lemon zest

Directions
1. Season the Chicken: Season the chicken thighs evenly on all sides with Blackstone SPG and Tuscan Herb Seasonings.

2. Cook the Chicken: Heat your grill (or stovetop) to medium-high and add a drizzle of olive oil. Cook the chicken thighs for 4-5 minutes on each side, until fully cooked.

3. Prepare the Basil Pistachio Butter: In a food processor, combine the butter, pistachios, basil leaves, lemon zest, and a few shakes of Blackstone SPG seasoning. Pulse until the mixture is smooth and fully combined.

4. Chop the Chicken: Once the chicken is cooked, remove it from the grill and chop into bite-sized pieces.

5. Mix Everything Together: On the same grill (or pan), add a bit of water to the area where the chicken was cooked. Place the cooked rigatoni over the top, scraping and tossing the noodles in the liquid. Add the grape tomatoes, chopped chicken, and a few spoonfuls of the basil pistachio butter. Toss everything together to evenly coat the noodles and chicken.

6. Serve: Finish the dish with a generous amount of freshly shredded Parmigiano-Reggiano. Garnish with additional lemon zest and a light sprinkle of Blackstone Tuscan Herb Seasoning. Serve hot.

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