Our first night with Daily Dish was a chicken and pesto pasta that Ryan still talks about now, a month or so later. It was that good. It was so easy to throw together that even with a niggly baby in one arm and a tired toddler determinedly emptying out a box of Rice Krispies at my feet, I had it dished up in no time. I felt like super woman.
On this side of the road we aren’t quite so advanced in the photography department, so please bear with us. However, it’s hard to make something extremely delicious look bad (I hope!).
Chicken & Pesto Pasta (serves 2)
4 free range chicken breasts, cut into strips
300g green beans, trimmed and sliced in half
6 stalks spring onions, finely sliced
5 tbsp basil pesto
3 tbsp double cream
30g parmesan cheese, finely grated
Olive oil, salt and pepper
Bring water to the boil, add a few drops of olive oil and the penne and cook for 6-8 minutes. Add the green beans for the final 4 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water on a low heat. Sprinkle with a little olive oil to prevent the pasta sticking together.
Heat a few glugs of olive oil in a large, non-stick pan on a medium heat. Slice chicken into strips. Season with salt and pepper. Add chicken to hot oil and pan fry for about 6-7 minutes. Add spring onions and cook for another 2 minutes. Add pesto and cream and stir until you get a thick, creamy sauce. Finally add penne and beans and mix through.
To serve, divide the chicken pesto pasta between the plates. Scatter with parmesan.