A few years ago Dave and I decided that we would get a new side by side freezer/fridge for our joint Christmas present. The one I wanted will not fit into our new kitchen and so I had to settle for something different. It works well for the OCD part of me as the freezer drawers are marked – meat, chicken, fish, vegetables and ICE CREAM! It has a DIY ice maker and loads of freezer space. Given that I like to cook in rotation: meat, chicken, fish, vegetarian – the freezer works really well for me. I buy my meat and chicken as needed, and in bulk and then I freeze in portions. I then take out the protein we are having, and the meal we end up eating is decided by the protein we have out. The day after I made the coriander pesto, we had chicken on the menu, and so I decided to use the two ingredients to create this dish.
© coriander pesto chicken pasta
CORIANDER PESTO CHICKEN PASTA
ingredients:
1 tablespoon olive oil
2 skinned and boned chicken breasts, sliced
salt and freshly ground black pepper for seasoning
1 shallot, finely chopped
1/8 teaspoon chilli flakes
1 tablespoon coriander pesto
2 tablespoons crème fraîche
method:
while the pasta is cooking, heat the oil in a large frying pan
season and seal the chicken and remove from the pan
sauté the shallot until soft
add the chilli flakes and the chicken
stir in the pesto and the crème fraîche
you may need to loosen the sauce with at least 1 tablespoon of the pasta water
I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Jennifer from For Such A Time As This
Tandy
