Easy Food Recipes and Cooking - Pesto-Glazed Chicken Breasts With Spaghetti
Serves 4
4 x 180g chicken breast fillets
1 tbs olive oil
400g spaghetti
2 tbs extra virgin olive oil, plus extra to drizzle
2 tbs roughly chopped flat-leaf parsley
1/4 cup (50g) pine nuts, toasted
2 tbs torn basil leaves
1/3 cup (20g) shaved parmesan
Pesto
1/4 cup (50g) pine nuts, toasted
2 garlic cloves
1/4 tsp dried chilli flakes
1 bunch basil, leaves picked
1/2 cup (40g) grated parmesan
1/3 cup (80ml) extra virgin olive oil, plus extra to cover the pesto
To make the pesto, whiz the pine nuts, garlic, chilli flakes and 1 tsp sea salt in a food processor until finely chopped. Add the basil and parmesan, and pulse until basil is chopped. With the motor running, gradually pour in the oil. Set aside until ready to use. (You can store the pesto in an airtight container and cover the top with a thin layer of extra oil. Keep the pesto refrigerated, but bring to room temperature before using.). Preheat the oven to 200°C. Season the chicken with salt and freshly ground black pepper. Heat the olive oil in a large ovenproof frypan over high heat. Add the chicken and cook for 4 minutes each side or until golden. Remove pan from heat. Spread the pesto generously over the chicken. Transfer the frypan to the oven and bake for 8 minutes or until the chicken shows no sign of pink when pierced in the thickest part with the tip of a sharp knife. Transfer the chicken to a board and rest, covered, for 3 minutes.
Meanwhile, cook pasta in a saucepan of boiling, salted water for 8 minutes or until tender but still firm to the bite - stir often to keep the strands from sticking together. Drain the pasta, reserving 2/3 cup (160ml) cooking water. Pour the reserved water back into the pan and whisk in the extra virgin olive oil. Add the pasta and parsley, and stir well to coat. Cover with the lid ajar to keep warm.
To serve, divide the chicken and pasta among 4 plates. Sprinkle with the pine nuts, torn basil and parmesan, then drizzle with extra virgin olive oil.