Avocado pesto chicken pasta Recipe
Ingredients
375g dried linguine pasta
240g cherry truss tomatoes
1/3 cup light cooking cream 1 tablespoon olive oil
2 (500g) chicken breast fillets
50g baby spinach
1/2 medium avocado, diced
Toasted pine nuts, to serve
Avocado pesto
2 cups firmly packed fresh basil leaves
1/4 cup pine nuts, toasted
1/3 cup finely grated parmesan cheese
1 garlic clove, quartered
1/2 medium avocado, roughly chopped
1/2 cup olive oil
Avocado pesto chicken pasta Recipe
Method
Step 1
Make avocado pesto Process basil, pine nuts, parmesan, garlic and avocado until finely chopped. With motor running, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Cover surface with plastic wrap.
Step 2
Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a plate. Set aside, covered, for 5 minutes. Thinly slice chicken.
Step 3
Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Transfer to a large bowl. Cover to keep warm.
Step 4
Remove tomatoes from stem, keeping stalks intact. Add tomatoes to frying pan. Cook, turning, for 3 to 5 minutes or until just starting to collapse.
Step 5
Add pesto, tomatoes, cream, spinach and chicken to pasta. Season with salt and pepper. Toss gently to combine. Top with avocado and pine nuts. Serve.
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