Garlic & Rosemary Pasta Pesto Chicken

We came home today. Layla said she did not want us to go (they are staying until Saturday) I’m surprised that she isn’t glad to see the back of us with Mr S’ relentless teasing and tormenting.

We popped out and bought the bit’s we needed for this. We were going to go out but couldn’t be bothered.

We went and got Mr J, he’s had a wonderful time hanging around with my cousin Tom and looked a bit peeved to have to come back.

There is so much good TV at the moment, I caught up on this weeks Game of Thrones and watched the first eopisode of Fargo, could this be the new Breaking Bad? I wasn’t bothered about watching it but am glad I did – very good.

This is from Jamie’s 15 Minute Meals.

Butterfly a couple of chicken breasts and rub in some seasoning, fennel seeds and chopped rosemary leaves.

Fry in a pan along with oil, 2 halved chillies and a couple of bashed garlic cloves. It shouldn’t take long to cook.

Cook some green beans in boiling, salted water. Add lasagne sheets, cut into ribbons.

In a small processor, whizz up basil leaves, blanched almonds, Parmesan, extra virgin olive oil, , lemon juice and a bashed garlic clove. Add a little pasta water if required.

Halve some tomatoes and add to the chicken pan.

Wilt some spinach on top of the pasta and beans. Then mix everything but the chicken together, getting the right pesto consistency, add more pasta water if required.

Slice up the chicken and add to the dish. Chop up the chillies and garlic from the pan and add those too.

Serve with more sprinkling of Parmesan and a couple of torn basil leaves.

TWD_2204_Chicken_Pesto_Pasta

Using CHICKEN BREAST, FENNEL SEEDS, ROSEMARY, GARLIC, CHILLIES, CHERRY TOMATOES, GREEN BEANS, BASIL, BLANCHED ALMONDS, PARMESAN, FRESH LASAGNE SHEETS and BABY SPINACH…

This was dinner…22nd April 2014.

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