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Tuesday

Chicken Pesto Pasta

WARNING: if you are not a fan of spicy foods, be wary with this post.

If there are 3 edibles I love in the world (there are more, but these are up there with the best of them) then they would be chicken, pesto, and pasta.

When I lived at home, my mum would always cook all of these wonderful dishes, including this following one I am about to share with you all. It's extremely easy to make and takes a total of about 25 minutes including prep time.


The ingredients you will need are:
Chicken breast
Spaghetti (or any preferred pasta)
Garlic Clove
Olive Oil
Salt & Pepper
Chili Flakes
Jalapeño
Homemade Pesto

To begin with, take your chicken breast and cover it in salt, pepper and chili flakes. Once all of this is done, place the chicken in a bowl and pour some olive oil over it. Then rub it all in with your fingers to create a marinade for the chicken. It's a slimy process, but worth it in the end. Then cut up your jalapeño and garlic clove into small pieces, and leave them on the cutting board until you need them again.


Whilst the chicken is marinading, put your pan onto the stove and rub some oil onto the pan so that the chicken doesn't stick to it. Put it onto medium heat and wait until there is a slight steam coming off of the pan. Alongside this, put your pot for the pasta on the stove and wait for it to boil. Take the breast out of the marinade, place it on your cutting board and slice it into pieces. This will make the chicken much easier to cook and will prevent you from having to do it afterwards.


Once you are able to see the steam coming from the pan, place your chicken in the pan. It should take about 8-10 minutes for the chicken to cook, and make sure you are turning it evenly side to side so that one side doesn't end up burnt. Whilst the chicken is cooking, place your pasta of choice into the boiling water, using a wooden spoon to turn it every now and again so it doesn't stick to the sides or bottom of the pot.

Once your chicken has cooked evenly on both sides, throw in your chopped up jalapeño and garlic and allow them to char. Make sure you are moving the chicken and the pieces around so they don't overly burn.


Once all of this is done, drain your pasta out, chuck all of the ingredients in a bowl, add the pesto and enjoy. If you are not a big eater of the spicy foods, then make sure you cut down on either the jalapeños or the chili flakes when making the chicken. I have grown up in a family full of spice so I am used to it, however, the amount may be slightly too much for some people, so just put as much in as you feel comfortable with. 

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