THAI PESTO CHICKEN WITH PASTA

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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

THAI PESTO

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.

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