Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Feel Good
Print
Total:
35 min
Active:
35 min
Yield:
3 servings
Level:
Intermediate

Ingredients

Pesto:
  • 200 grams/7 ounces fresh basil leaves
  • 100 grams/3.5 ounces Parmesan, grated
  • 100 grams/3.5 ounces pine nuts, toasted
  • 2 cloves garlic, crushed
  • 1 green chile, seeded
  • Salt and freshly ground black pepper
  • 160 milliliters/5.5 ounces olive oil, plus for topping off the jar
Chicken Penne:
  • 2 cloves garlic, crushed
  • 4 boneless, skinless chicken breast halves, cut into strips
  • Salt and pepper
  • 1 tablespoon dried Italian mixed herbs
  • 250 grams/9 ounces cherry tomatoes, halved
  • 500 grams/17.5 ounces penne, cooked until al dente
To serve:
  • 1 lemon
  • Shaved Parmesan (using a vegetable peeler)
  • Basil leaves

Directions

For the pesto: Add the basil, Parmesan, pine nuts, garlic, chile and some salt and pepper to a food processor. Process until smooth and well combined. With the motor running, slowly add the olive oil; process to a thick pesto.

Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the refrigerator until needed.

For the chicken penne: Heat 1 tablespoon of the oil from the pesto in large skillet. Add the garlic and saute for 1 minute.

Add the chicken strips and sprinkle with salt, pepper and the Italian herbs. Fry until almost cooked through, 5 minutes. Add the cherry tomatoes and cook for a further 2 minutes, or until the chicken is cooked through.

Add the cooked penne to the skillet, as well as 4 heaping tablespoons of the pesto. Stir it all together, then transfer to a serving bowl.

Grate some lemon zest over the top and squeeze over the juice of 1/2 lemon. Finish with Parmesan shavings and basil leaves. Serve warm.

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