Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 21

Chicken Pesto Pasta

A healthier, heartier version of a traditional ‘pasta pesto’, this recipe calls for grated broccoli, which blends into the green of the pesto to please even your pickiest eater. Garnish with chilli flakes, toasted pine nuts and freshly grated Parmesan to please grown-ups as well!

MAIN INGREDIENTS

500ml (17fl oz) water (or use stock and leave out the stock cube)

400ml (14fl oz) whole milk

300g (10½oz) casarecce pasta

1 chicken breast (approximately 150g/5oz)

1 head of broccoli (just the florets), grated

25 cherry tomatoes, halved

1 stock cube

salt and pepper, to taste

FINISHING TOUCHES

3–6 spoonfuls of pesto

Parmesan cheese, fresh basil leaves, toasted pine nuts, chilli flakes, to garnish

1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

2 Once the pasta is al dente and the chicken is cooked through (approximately 15 minutes after boiling), remove and chop the chicken before returning it to the pot.

3 Stir in the pesto and cook until all the liquid is absorbed. Garnish and serve.