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Week 25: Pesto Pasta with Chicken and Mozarella

Story location: Home / food_and_drink / recipe_a_week /

Home-made Pesto Sauce

This is a version of pesto sauce tailored to the ingredients we had in our kitchen at the time. All quantities are very approximate - we didn't measure anything at the time.

  • 50g of mature cheddar cheese, grated

  • 1 handful of fresh basil leaves

  • 2 tbsp vegetable oil

  • 1 tbsp ground almonds

  • 2 tbsp white wine.

Put the basil and the vegetable oil in a small food processor and blend to a rough purée. Mix with the other ingredients.

Chicken Mozzarella Pasta

(Serves 2)

Slice and fry 1 red pepper, 1 red onion, 2 chicken breasts and 2 cloves of garlic. Boil the pasta, then drain and mix with the chicken and vegetables. Stir in the pesto sauce followed by 125g of diced mozzarella.

Chicken Pesto Pasta

1 comment permanent link

Jill G wrote at 2012-07-20 19:00:

Just cooked this for our dinner, served it with garlic bread. Didn't use the mozzarella but was still absolutely delicious!!! Did add mushrooms yummy!!

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