A note from Joelle...
I have made some horrific pesto pasta back in the day (managed to give my entire family food poisoning the last time!), so I thought this time I revamped the recipe and added more vegetables to it. It was a great hit with the family and tasted great so here's how to make my new Chicken Pesto Pasta!
Spring onion, 3 cloves of garlic, 1 beef tomato (diced), pasta ( I used a mixture of the twisty one and this odd shaped curly one), double cream, raw chicken breast (cut into small chunks), fresh lemon juice, Nando's hot sauce (optional - but it makes tasted wonderful with it) and sunflower oil.
|Put water in a pan. When bubbling, add the pasta with a pinch of salt. Close with a lid to cook.|
|Pour the oil into a pan on medium heat ( it made a weird shape in the pan!)|
|Chop the tomatoes, spring onions and garlic into small pieces|
|Marinate the chicken with lemon juice and a pinch of salt. Most of the flavour will come from the pesto so need need to over flavour the chicken at this stage|
|Fry the spring onions, garlic and tomato together until soft|
|Add the chicken breast and stir until fully cooked (white inside and out)|
|Add the pesto paste and the Nando's sauce then leave to simmer. (It tastes nicer than it looks - trust me!)|
|Once pasta is cooked, drain out the water and leave on the side to cool down for a few minutes|
|Add the pesto/chicken mixture to the pasta. Now is the time to add the double cream and the stir!|
|Et voilà! You can serve it hot or cold! Enjoy!|