Wednesday 24 June 2015

#TOLAHCHEFS: Pesto Pasta with Chicken & Tomatoes

Hello errryybady….So I decided to switch things around a little. Instead of giving a run down on how this or that is done, we can learn/share ideas/hints/tips as each recipe is posted. Remember we all have different preferences so no dish will ever be perfect for everyone therefore there is no right or wrong here.

Pasta dishes cook quickly and offer endless flavour possibilities. Nothing like this quick and easy but fulfilling meal on a chilly week night when all you want to do is ‘hibernate’ at home. A special shout out to Marcus’ wife…I loved trying out your take on the chicken korma…very nice! Mbalz must also come here and tell us how the Lasagne she was attempting to make sometime last week came out

Ingredients:
  •       Penne/ Spiral/Corkscrew Pasta
  •          Chicken breasts – thinly sliced
  •          2 garlic cloves, peeled
  •          3 cups, fresh basil leaves
  •          2 table spoons toasted pine nuts/almonds
  •          1 tsp fresh lemon juice
  •          1 tsp salt
  •          1 tsp black pepper
  •          ¼ cup olive oil (or whichever one you have at home really)
  •          1 medium onion - sliced
  •          2 cups cherry tomatoes


Method:
Preheat grill. Boil pasta until al dente (tender but still slightly firm to the bite), drain and set aside. Mince garlic in a food processor, add basil and the next four ingredients then slowly pour in the oil and process until smooth. Grill chicken for 10mins then place onion and cherry tomatoes separately on the rack and grill for an additional 3-5 mins. Add pesto, tomatoes, chicken and onion to pasta. Toss well. Sprinkle with ¼ cup of cheese (preferably parmesan for a zing). EnjoyJ

*Pesto – you can make this either by using a food processor or a pestle and mortar (either     way works just fine) or you can buy it at your local supermarket. Should you decide to          make your own, you can make it in large batches and store some for use later. You can store it for up to 2 weeks in  the fridge and up to 3 months in the freezer compartment.                                                                                 
*You can substitute the grill for a large flat base pan/skillet and cook the chicken/onion/tomato 
  combo on the stove.

 ImageCredit – Oxmoor House

Until next time
L  (maybe Nana must get me a username…eerrmm not Mankomo please)….troll away