I love vegetable pasta, it feels healthy and indulgent all at the same time, which is of course helped by the sheer amount of garlic bread and cheese I have to accompany it with. But pasta is a versatile creature, … Continue reading
I love a day off, and I probably could have slept all day had my food gremlin not got the better of me, or maybe it was because CT was trying to sleep on my head? While I was still in my dream like dose, I was wondering what would best satisfy my craving, savoury? sweet? salty? I had initially thought about making some cheese topped soft pretzels, a day-off favourite of mine, but I wanted something a bit quicker, something instantly rewarding. So I give you Pesto Chicken: the third or fourth best dish you can make..
I always use my favourite large frying pan for this one, because when there’s left over’s I have room to tip my pasta in, and also because it cost me a small fortune and I will prove that it is superior to all other frying pans. A hearty glug of olive oil is needed along with a diced shallot and a generous slosh of white wine, if your not like me and your friends are not worried your borderline alcoholic with the amount you use in food, it’s comparable with a small glass of wine. A reasonably high heat is needed at this stage, especially with the addition of the sliced chicken breast, turkey or pork are fine substitutes and when golden, a handful of sliced mushrooms is always welcome in my pan. The heat can be turned down significantly now and about 5 generous dollops of pesto need to be slung in to the mix.
Cream plays a major part in this recipe, it binds the whole thing together (see picture above and right), I normally use about half a pot of cream, but it depends on how thin or thick the sauce is at it’s current point. The great thing about it is that it gives you the time to tamper with it, add more pesto, more wine, more cream until it’s how you want it, it’s very versatile as well. When there’s left overs, leave it in the pan (off the heat though) and allow to cool, it thickens up further and is great on a baguette the next day or in a salad which is why I always make my recipe for 4 people.
MJ clocking out x