THAI PESTO CHICKEN WITH PASTA
SERVES 4 Preparation time: 15 min Cooking time: 20 min
Preheat the oven to 200 ° C. 1 Season the chicken breast fillets with salt and pepper and brush
4 chicken breast fillets salt and freshly ground pepper 15 ml ( 1 T) olive oil 500 g tagliatelle
80 ml ( ¹ / 3 c) sunflower seeds 1 garlic clove 1- 2 red chillies 30 g fresh coriander 125- 180 ml ( ½ - ¾ c) olive oil 15- 20 ml ( 3- 4 t) lemon juice with the olive oil. 2 Arrange on a baking sheet and bake for 15- 20 minutes or until done. 3 Shred the chicken roughly and set aside. 4 Cook the pasta until just done. Drain but reserve 60 ml ( ¼ c) of the cooking liquid. 5 Pesto Toast the sunflower seeds in a dry pan until they begin to brown. 6 Blitz the seeds and remaining pesto ingredients in a food processor until smooth. 7 Mix the tagliatelle, chicken, reserved cooking liquid and pesto. Serve with fresh lemon wedges, if preferred.
The pesto can be made in advance to save time. It will keep for a few days in the fridge.