A great dinner idea that consists of cooked macaroni with pesto chicken smothered in a red pepper and tomato sauce.
Preparation time 15 minutes
Cooking time 15 minutes
salted water to boil
drizzle olive oil, for water
handful fresh parsley, mint and basil
3tablespoons grated parmesan
1teaspoon crushed garlic
1/2 cup olive oil
4 chicken breast fillets cubed
salt and black pepper to season
1 red pepper
4 tomatoes blanched, skin removed and roughly chopped
2 bird’s eye chili finely chopped
fresh parmesan to serve
Cover the macaroni with water in a pot and add olive oil and salt. Boil until al dente.
While the macaroni is cooking, place the herbs, almonds, parmesan and garlic in a pestle and mortar and grind until you have a paste. Add olive oil to smooth it out. Set aside.
Next, heat the butter in a saucepan and brown the chicken fillets until done. Season.
Place the chicken in a mixing bowl and cover with fresh pesto. Set aside.
Next, cut the pepper into pieces and grill in the oven until roasted.
Transfer the roasted peppers and blanched tomatoes with the chili in a small saucepan and simmer for a few minutes. Blend in a food processor until smooth.
Combine the macaroni with pesto chicken and smother in red pepper and tomato sauce.
Serve with parmesan.
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My name is Anina, an amateur turned pro recipe developer, blogger, food stylist, photographer, cook, sometimes baker and entertainer if you like. Yes, despite what you might think, I have no formal culinary background as such, but had to quickly learn the ropes when I jumped head first into the family Cake Shop. The rest is history…
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