Chicken Pesto Pasta
























I love pesto! For the past few years, I've been making my own I have the time and ingredients. I had some organic arugula and basil from my favorite vegetable stall in Salcedo Market, Down to Earth, so I decided to whip up a batch.

Basil, arugula, a few cloves of garlic, salt, and pepper, and olive oil are the simple ingredients you need to make pesto. You'll need a food processor or a blender to make the task easier, but you can chop and mash and do everything by hand of course. I had some macadamia nuts in hand so I threw that into the blender as well. A few minutes of whizzing and pulsing and adding a bit of olive oil and seasonings would make the pesto would be smooth yummy as you want it to be.

For the chicken topping, you'll need:
chicken breast fillets
garlic
salt and pepper
lemon
olive oil


Sprinkle the chicken with salt and pepper, add a squeeze of lemon and let marinate for a while. Add olive oil into a pan, and fry the chicken until cooked through.


In a separate pot, boil some pasta until al dente. Drain but leave a bit of water so that the sauce would stick to the noodles better. Add spoonfuls of pesto and mix until perfectly covers. Put the pasta onto a plate, sprinkle some shredded cheese (I used mozzarella), and add slices of the chicken on top.

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