Tuesday, July 17, 2007

Chicken Basil Pesto Pasta

Presto Pasta Night, an event organised by Ruth at Once Upon a Feast, is turning 21 this coming Friday, so I just had to come to the party with Chicken Basil Pesto Pasta, and to congratulate PPN on reaching its majority.

This is one of the easiest weeknight meals to make, as with a lot of pasta dishes, but it is also a family favourite.

Freshly made basil pesto is best, but my supply from the freezer sadly ran out ages ago, so I'm using a storebought one. I'm going to plant twice as many basil plants this year, if the rainfall we're having now lasts until the summer. It's bucketing outside, but we are still on water restrictions until our reservoirs and water catchments start to get back to an acceptable level.

Jorja likes her variety just plain without any salad, as shown above.

I, however, like mine with slightly more upmarket, topped with tomato and avocado.

1 kg chicken thighs, trimmed of fat, and sliced into small chunks
2 cloves of minced garlic (or to taste)
3-4 tblsp basil pesto (or to taste)
500 mls thickened cream
olive oil
Dried pasta
Freshly grated parmesan

Bring plenty of salted water to the boil. Add pasta and whilst that is cooking, brown chicken in oil until golden (you may have to do this in batches to stop it from stewing)
Add garlic and fry for 1-2 minutes
Add pesto and fry for 1-2 minutes
Add the thickened cream, and simmer gently, don't let it boil
Add a good handful of the grated parmesan

Drain cooked pasta and add to the chicken mix. Serve topped with additional grated parmesan, and/or tomato and advocado. Pepper to taste.

1 comment:

Ruth Daniels said...

What a wonderful dish - using my favorite ingredient - basil pesto! Like you, I'm using store bought for now, waiting for the really good stuff to show up at local markets.

Thanks so much for joining this very special Presto Pasta Night. I can't believe we're turning 21! Check back for the roundup on Friday.