Tuesday, 10 July 2012

Joelle's Chicken And Pesto Pasta

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!


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