Sun-dried tomato, pesto and chicken pasta

4 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
We're celebrating our new blogs with this awesome recipe.

By Food24 November 29 2011
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

1 sun-dried tomatoes
1 pesto — basil
4 chicken breast fillets
500 g pasta — fresh
1 pine nuts — handful
freshly ground black pepper — cracked
salt — flakey
Tap for ingredients
Tap for ingredients

Method:

Place a pot of water (for the pasta) on to boil.

Flatten the chicken breasts by placing them (one at a time) under some clingfilm and bashing them with the back of a pan. (It’s very therapeutic).

Pan-fry them in a little vegetable/canola oil – about 2 mins a side – and set aside. They should cook through on standing.

Place the pasta into the water with a good big pinch of salt.

To toast the pinenuts, place them in a small pan and make sure to constantly roll them around.

They burn very easily so take care.

Drain the pasta and pile it all on plates, sprinkling the pine nuts on at the end and garnishing with fresh basil.

Reprinted
with permission of Chef Caro.

To visit Chef Caro’s
blog, click here.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.