Wednesday, June 22, 2011

Pesto Linguine With Chicken & Zucchini

It's easy to relax with this family-friendly combo of pesto, chicken and parmesan that is ready in 25 minutes!

Ingredients (serves 4)
400g dried linguine pasta
Olive oil spray
1 (about 300g) single chicken breast fillet, thinly sliced
2 zucchini, trimmed, thinly sliced diagonally
2 garlic cloves, crushed
80g (1/3 cup) bought basil pesto
1/2 cup fresh basil leaves, coarsely torn
20g (1/4 cup) coarsely grated parmesan

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray to grease. Add the chicken and cook for 2 minutes each side or until cooked through. Transfer to a plate. Increase heat to high. Add the zucchini and garlic, and cook, stirring occasionally, for 2 minutes or until the zucchini is tender.
3. Add the chicken, zucchini mixture, pesto and basil to the pasta and toss to combine. Divide among serving bowls and top with the parmesan to serve.
- If you like a creamy pasta, add 125ml (1/2 cup) light thickened cream to the pasta mixture in step 3.
- To give this dish a slightly different flavour, replace the basil with 1/4 cup chopped fresh dill.
- Sun-dried tomato pesto linguine with zucchini & smoked salmon: Replace chicken with smoked salmon, thickly sliced. Replace the basil pesto with sun-dried tomato pesto. Replace the basil with 1/4 cup chopped fresh mint. 

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