Chicken and Pesto Pasta


Hello Dear Reader,

A while ago I made some amazing Pesto with Almonds, Basil and Rocket. As it made quite a large quantity, I froze the leftover Pesto into ice cube trays until I needed it again. After freezing I just popped the little frozen cubes out into a container. You can then just take out and use however many cubes you need at a time, no waste!


While in Norfolk Island, a couple of weeks ago, we went out to lunch at Baileys Restaurant and I had a lovely version of Chicken and Pesto Pasta and thought that this would be a great way to use up the frozen Pesto in my freezer.

The $10 Lunch Special, at Baileys Restaurant, Norfolk Island. A special treat while we were on holiday

Ingredients for Chicken and Pesto Pasta 

Brown chicken in batches 

Remove chicken to a plate 

Halve tomatoes 

Add to hot pan and sauté. Let tomatoes "catch" a little, you will intensify the sweetness of the tomatoes 

Remove cooked tomatoes 

Add chicken back to pan 

Add Pesto 

Mix well and continue to cook chicken until well done 

Add cream and mix well 

Add cooked pasta, cooked tomatoes and gently combine 

Sprinkle over chopped parsley and grated parmesan, gently combine 

Serve with extra grated parmesan 

Ingredients

1 kg of chicken thigh fillets, cut into chunks
250 grams pasta of your choice, I used Penne
2/3 cup of pesto of your choice
1 cup cream
1 punnet of small tomatoes, halved
1/2 cup grated parmesan plus extra for grating over 
A good handful of parsley, finely chopped

Method

In a heavy based frypan, brown chicken in batches, remove to a plate
Let frypan heat up again and add tomatoes, sauté until cooked and "caught" a little (more flavour) remove to a plate
Meanwhile, cook pasta in the usual way, drain well and set aside
Add browed chicken pieces back to frypan and add pesto, mix to coat chicken and sauté until chicken is cooked through
Add cream and mix well
Now add tomatoes and cooked pasta to pan, gently combine
Lastly add grated parmesan and chopped parsley and again gently combine
Serve with extra parmesan grated over

So, tell me, what is your favourite version of a "Restaurant Dish" cooked at home? 

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