Make pesto the hero of any dishĪ flavourful pesto lends itself to many dishes, and once you’ve mastered this sauce, a world of culinary possibilities is open to you. Serve the chicken pesto pasta topped with onion and shaved parmesan, a drizzle of vinegar and pepper. Stir until heated through and add the rocket.
Return the chicken to the pan with the asparagus, tomato, pasta, reserved cooking liquid and half the spinach mixture. Add zucchini to the same frying pan and cook until lightly browned. Cook the chicken, in 2 batches, until chicken is browned and cooked through, then transfer to a plate. Next, heat olive oil in a large deep frying pan over medium heat. Meanwhile, place the basil, spinach, walnuts, garlic, lemon juice and 1 tbs of water in the bowl of a small food processor and process until well combined. Drain well, reserving 1/3 cup (80ml) cooking liquid. To make this chicken pesto pasta recipe, cook pasta in a large saucepan of boiling water until al dente. Grilling succulent chicken breast and tossing through some freshly cooked pasta with a generous spoonful of pesto is an easy and homely meal. The strong flavours of basil pesto pair perfectly with chicken, and the two are often seen together in pasta, risottos and chicken pesto salads.
PESTO PASTA RECIPE HOW TO
How to make chicken pesto pastaĪ good basil pesto with chicken is hard to beat. You can also make a double batch of the sauce and use it over a number of days to save time. While pre-made pesto has become a popular household staple, making your own from scratch will really take your pasta up a notch, and is so quick and easy to do. These days you’ll still find pesto made fresh and served in restaurants across Italy, but also around the world, with pesto not only used as a pasta sauce, but also to coat chicken or other meats, or as a condiment on salads and sandwiches, and even as a dip. The zesty basil leaves combine with the salty cheese for an umami flavour bomb.
Like a lot of traditional Italian food, pesto is a celebration of simple ingredients that pack a huge punch of flavour. Traditionally, pesto is made from grinding fresh and vibrant basil leaves with parmesan, pine nuts, garlic and a healthy pour of extra virgin olive oil. Hailing from Genoa, the capital city of Liguria in northern Italy, pesto is believed to have been a staple in Italian cuisine since the Middle Ages. This recipe combines a delicious homemade pesto with fusilli pasta and chicken breast for a fresh, vibrant and balanced dinner on the table in just 35 mins. Season with pepper to serve.Ĭoles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.įor personalised heart health information and support, contact the Heart Foundation Helpline 13 11 12.Įnergy 1957kJ/468 cals (22%) Protein 42g (84%) Fat 10g (14%) Sat Fat 3g (13%) Sodium 160mg (8%) Carbs 44 (14%) Sugar 6g (7%) Dietary Fibre 40g (8%)Ī good pesto chicken pasta recipe is great to have up your sleeve for a quick, healthy and flavourful dinner. Serve pasta topped with onion and parmesan. Cook for 2 mins, stirring frequently, or until heated through. Return the chicken to the pan with the asparagus, tomato, pasta, reserved cooking liquid and the spinach mixture. STEP 4Īdd zucchini to the frying pan and cook, stirring, for 3 mins or until lightly browned. Cook the chicken, in 2 batches, stirring, for 5 mins or until chicken is browned and cooked through. Heat the oil in a large deep frying pan over medium heat. Meanwhile, place the basil, spinach, walnuts, garlic, lemon juice and 1 tbs water in a small food processor. Top with the crispy bacon and serve immediately.ĭelicious and versatile, this pesto recipe is great as a salad dressing or on homemade pizza.Cook pasta in a large saucepan of boiling water following packet directions or until al dente.If it’s too thick, add a splash of pasta water a little at a time until you reach your desired consistency. Toss the pasta through the broccoli pesto. Drain the pasta, reserving 1 cup of pasta water.Cook the diced bacon until crisp and golden. While the pasta is cooking, heat a drizzle of oil in a large fry pan over a medium-high heat.Return the water to the boil and cook your pasta as per packet instructions.Season well with salt and pepper, then process until well combined. Add to the food processor with the lemon, garlic, parmesan, basil and a good glug of olive oil. Place the walnuts in a small pan over medium heat and toast until fragrant.Cook for 4 minutes, then using tongs or a slotted spoon, transfer to a food processor, leaving the water on the stove to cook your pasta. Bring a large pot of salted water to the boil and add the broccoli.
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