Chicken and basil made for each other

Kapi-Mana News - - FRONT PAGE -

chicken spices, salt, and a driz­zle of oil. Season with pep­per and set aside in the fridge to mar­i­nate.

To cook, bring a large pot of salted water to the boil. Cook pasta for about 12 min­utes, un­til ten­der.

Re­serve 1 cup pasta water and drain.

Re­turn pasta to pot with a driz­zle of oil to pre­vent stick­ing.

Heat a driz­zle of oil in a large fry-pan on medium-high heat. Cook chicken for about 3 min­utes each side, un­til golden.

Add stock to the pan and cook for about 3min­utes, un­til chicken is cooked through. Re­move chicken from pan and set aside, in a bowl to rest.

Re­duce heat to low, add pesto, sour cream, salt and sil­ver­beet to pan and fold through, un­til com­bined.

Us­ing two forks, roughly pull chicken into bite-sized pieces.

Add chicken, spinach and pasta to pan with a lit­tle re­served pasta water, if needed. Season to taste.

To serve, di­vide pasta be­tween bowls and top with Parme­san cheese and wal­nuts (if us­ing). My Food Bag is ex­cited to be rolling out de­liv­ery of its fresh in­gre­di­ents and de­li­cious recipes across the coun­try. To find out more and ex­plore the range, head to my­food­bag.co.nz. Please note it is un­able to de­liver to ru­ral ad­dresses.

Creamy chicken and basil pasta with wal­nuts.

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