Basil Chicken Pesto
Time: 40 min Yields: serves Cost: $3.41 per serve Difficulty: 3/10
From Dad, first thing I remember having to fry chicken for. Nonetheless can do without chicken or with less, can substitue carrot for sweet potato. Pesto from scratch is nicer but so expensive and I rarely get around to it. If using a jar, tip it in, then half fill with water and shake it to dislodge the rest.
Ingredients
- Farfalle pasta 500 grams (1 pack)
- Chicken breast (or thigh) 1 kg
- Sweet potato 2 whole
- Brown onions 2 whole
- Kalamata olives 3 tbsp (heaped)
- Capers 1 tbsp (heaped)
- Basil pesto 190 grams (1 jar)
- Parmesan to taste
Steps
- Boil a large pot of salted water.
- Chop onion and sweet potato into large pieces. Same for chicken.
- In one pan fry the onions on medium high, drop heat after edges browned and remove after softened.
- In another pan fry sweet potato on medium-high, cover once charred and add a splash of water after a while. Test cooked through with skewer.
- In emptied onion pan on high heat fry chicken in 2-3 batches, turning once, until white through.
- When sweet potato nearly cooked through, cook pasta and drain.
- Pour all other ingredients, including the pesto, into the pasta pot and stir.
- Add pasta back and stir again.
- Serve with shaved parmesan (use a vegetable peeler).
