🥘 A flavourful Mediterranean inspired dish powered with an Extra Virgin Olive-based pesto, vine ripe cherry tomatoes & olives.
🥗High in monounsaturated fats, protein and a combination of ingredients that work synergistically together to create a nutritious, colourful, great tasting dish.
🧑🏼A little more fancy than your shop bought ready pasta sauces, this one provides those developing their culinary skills with some useful ideas to expand their palate as well as their cooking experience.
👌🏽Satisfying & versatile.
✅The homemade pesto goes a long way and can be stored for future use!
🤔So what do you need and how do you go about it?
Here's what you'll need:
For the pesto:
- 1 cup of fresh basil
- 3 cloves of garlic, peeled
- 2 tablespoons of pine nuts
- 1/3 cup of freshly grated parmesan (Violife parmesan, if dairy-free)
- Sea salt & ground pepper to taste
- 1/3 cup of Extra Virgin Olive oil
Serves 1
For the rest of the dish:
- A handful of fresh basil, parsley & oregano
- 60g of Fusilli (pasta)
- 100g of chicken breast, diced
- 1 medium red onion, diced
- 100g of vine ripe tomatos
- 8 green olives
- A handful of rocket
- 10-20 sprays of Extra Virgin Olive oil fry-light/1 tsp of Olive oil
- 1 tablespoon of dry mixed herbs
- 1 tablespoon of Balsamic vinegar
- Salt & pepper
Here's what you'll need to do:
1. To make the pesto, combine the basil, pine nuts, garlic & parmesan in a food processor. Add salt & pepper. When the blender is running, add in the Extra Virgin Olive oil slowly, until it is well combined.
2. Store the pesto in a suitable, airtight container.
3. Bring water in a saucepan to the boil. Add in the pasta and cook until soft. Drain off and leave to cool.
4. Heat up a frying pan and use 10-20 sprays of Extra Virgin Olive oil Fry light or use 1 tsp of Olive oil.
5. Fry off the diced onions in the hot oil for 5-7 minutes until brown.
6. Add in the diced chicken breast and stir fry until cooked through.
7. Add in the fresh & dry mixed herbs as well as the balsamic vinegar and stir well.
8. Add the cooked & drained pasta to the frying pan along with a 1 tablespoon of the pesto. Stir all the ingredients well and serve onto a plate.
9. Use the frying pan to pan fry the vine ripe tomatoes for 5-7 minutes until they go soft.
10. Remove the tomatoes from the vine and add to the plate alongside the green olives & a handful of rocket.
Enjoy and take in the amazing aromas, colours & flavours!
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