Pesto Chicken Penne Recipe
Ingredients
2 cloves garlic, crushed,
4 chicken breasts, cut into strips
1 tbsp dried Italian mixed herbs
Salt and pepper to taste
250g cherry tomatoes, halved
500g penne, cooked until al dente
Juice and rind of 1 lemon
For the pesto:
200g fresh basil
2 cloves garlic crushed
Salt and freshly ground pepper
100g pine nuts, toasted
100g Parmesan cheese,
grated,1 green chilli, deseeded
160ml olive oil
Parmesan shavings, to serve
Fresh basil, to serve
Pesto Chicken Penne Recipe
Method
1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.
2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.
3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.
4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.
5. Add the cherry tomatoes and cook for a further 2 minutes.
6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.
7. Finish with Parmesan shavings and basil leaves and serve while still warm.
Ingredients
2 cloves garlic, crushed,
4 chicken breasts, cut into strips
1 tbsp dried Italian mixed herbs
Salt and pepper to taste
250g cherry tomatoes, halved
500g penne, cooked until al dente
Juice and rind of 1 lemon
For the pesto:
200g fresh basil
2 cloves garlic crushed
Salt and freshly ground pepper
100g pine nuts, toasted
100g Parmesan cheese,
grated,1 green chilli, deseeded
160ml olive oil
Parmesan shavings, to serve
Fresh basil, to serve
Pesto Chicken Penne Recipe
Method
1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.
2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.
3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.
4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.
5. Add the cherry tomatoes and cook for a further 2 minutes.
6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.
7. Finish with Parmesan shavings and basil leaves and serve while still warm.
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