Recipe for Macaroni and Pesto Chicken with red pepper tomato sauce and parmesan cheese
500 gr macaroni
water to boil macaroni
a drizzle of olive oil for boiling
handful of fresh herbs – i used mint, basil and parsley
3 tablespoons almonds
3 tablespoons grated parmesan
1 teaspoon crushed garlic
½ cup olive oil
4 tablespoons butter
4 chicken breast fillets, flattened and cut into pieces
salt and black pepper to season
1 large red pepper
4 ripe tomatoes, blanched and chopped
2 birds eye chili – finely chopped
parmesan to serve
Cover the macaroni with water in a pot and add olive oil and salt. Boil until al dente.
While the macaroni is cooking, place the herbs, almonds, parmesan and garlic in a pestle and mortar and grind until you have a paste. Add olive oil to smooth it out. Set aside.
Next, heat the butter in a saucepan and brown the chicken fillets until done. Season.
Place the chicken in a mixing bowl and cover with fresh pesto. Set aside.
Next, cut the pepper into pieces and grill in the oven until roasted.
Transfer the roasted peppers and blanched tomatoes with the chili in a small saucepan and simmer for a few minutes. Blend in a food processor until smooth.
Combine the macaroni with pesto chicken and smother in red pepper and tomato sauce.
Serve with parmesan.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.