Gluten Free Chicken Pesto Pasta
Prep time:
Cook time:
Total time:
yield: 3
- 1 x packet Explore Asian Organic Mung Bean Fettucine (see below for where to find)
- 2 x medium size free-range chicken breasts
- Half a handful of raw pine nuts
- Good dollop of my homemade pesto
- 1 crushed garlic clove
- Small knob of good quality full-fat unsalted butter (I use Lurpak)
- Freshly chopped herbs to serve - basil and parsley would work a treat!
- Freshly grated parmesan cheese to serve (optional)
- Bring a medium-sized saucepan of water to the boil (roughly 8 cups)
- Once boiling, add the mung bean fettucine
- Cook for 6-8 minutes (we do not want a mushy texture)
- Drain, rinse and set aside
- Whilst pasta is on, heat a frypan over medium-high heat with no oil
- Once the frypan is heated, place pine nuts in pan
- Dry-fry for a few minutes, turning and WATCH them as they will easily burn and put aside
- Heat a grill pan/frypan over medium-high heat with a splash of olive oil
- Prepare chicken breasts by butterflying or halving (this helps keep them moist by cooking for less time)
- Season with sea salt & cracked black pepper
- Place chicken in the pan, turning only once you can see the underside has cooked - it will be white
- Turn and repeat on the other side - I love the grill marks from the pan on my chicken
- Once cooked through, remove from the heat and slice (if you notice any that are not quite cooked, pop them back in the pan)
- Heat a large frypan over medium heat
- Add the butter and swirl the pan so it is mostly covered
- Add the crushed garlic and either move the pan around or stir with a wooden spoon
- Add the cooked pasta and stir
- Add the pesto and stir once again
- Remove from the heat
- Pour contents into a large mixing bowl
- Add the chicken and mix thoroughly
- Serve in bowls with the parmesan and fresh herbs
Recipe by Nadia Felsch at https://nadiafelsch.com/2013/07/05/gluten-free-chicken-pesto-pasta/
3.2.2807