|300 g||pasta — angel hair|
|50-70 ml||pesto — basil, rocket or sundried tomato|
|4-6||chicken breast fillets|
|2||eggs — large, slighly beaten|
|150-200 ml||parmesan cheese — finely grated|
|30 ml||flour — cake|
|sunflower oil — for frying|
|fresh basil — and parmesan cheese, to garnish|
Cook the pasta according to the pack instructions. Drain, then stir the pesto into the hot pasta. Cover and set aside while you cook the chicken.
Season the chicken breasts with salt and freshly ground black pepper. Mix the eggs, Parmesan and flour together to make a smooth batter.
Heat a 2cm layer of oil in a heavy- based pan over a medium to low heat. Wait for the oil to heat up, then dip a chicken breast into the batter and place it in the frying pan. Cook two or three breasts at a time. Cook until one side is crisp. Turn and cook the other side. Drain on absorbent paper and cook the remaining chicken.
Cut each breast into diagonal slices and serve alongside the pesto pasta. Garnish with basil and extra Parmesan.
Text and image: Ideas magazine
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