Tuesday, July 08, 2008

Chicken Pesto Pasta (Jassmyn)


Chicken Breast, chopped in to bite size pieces (One breast per two people)
Pesto (Black Swan "Light" Pesto,Chili & Pine Nut)
Large Red Onion
Garlic - 2 or 3 cloves crushed
Mushrooms - sliced
Cherry Tomatoes - halved
Baby Spinach - around about 3 cups
Cream - small carton (Pure Cream otherwise it will curdle when it simmers)
Pasta (Penne or Fettuccine)
Macadamia Nut Oil (or Olive) - just enough to fry onion, garlic and chicken


Put water on to boil and cook Pasta.

Heat oil in frying pan and lightly brown onion and garlic over a medium heat.
Add chopped chicken breast to frying pan and lightly brown as well.
Add sliced mushrooms - stirring them in well. Cook until they just start to collapse a little.

Lower heat of frying pan (in between Low & Medium)

Stir through Pesto, Chili & Pine Nut....add about half the container....then adjust to taste by adding a little more and stirring in well.

Once the Pesto is to taste and stirred through well with other igredients, add cream - start with just over half the carton....then add more if wanting more sauce.

5 minutes before serving add Cherry Tomatoes - stir through well.

Just before serving....sprinkle Baby Spinach Leaves over the top and cover the frying pan with a lid. When the Spinach has collapsed a little....stir through well in to the other ingredients.

If Black Swan Pesto, Chili & Pine Nut is unavailable, I use Pesto Dip, Chili Dip and a handful of Pine Nuts.

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