Thursday 23 January 2014

Pollo Pesto Pasta

I know that this is not beauty or fashion related but I discovered I have created an amazing recipe through many week of trail and error and I really want to share it with you. Its always nice to share an idea that you love, and I am proud of this little dish.

The finished product...

I easily make this meal at least twice a week, I have simply fallen in love with it. It all started with my love for the +Pizza Express pollo pesto - it is simply sensational and I don't even look at the menu anymore when I go because its just my favourite meal ever! There dish consists of chicken, mushrooms, red onions, mozzarella, gruyere, parmesan, pesto sauce and gran moravia cheese.

My recipe is slightly different to theres and the Pizza Express version is more like a bake whereas mine is just a simple pasta dish. I bought all of my ingredients from Tesco and I make this meal for one so I would simply just double the ingredients if making for two:

- half an onion
- 6 mushrooms
-  3 mini skinless chicken fillets
- 150g dried pasta
- 2-3 teaspoons of pesto sauce
- 50g double cream
- Grated cheese

1. Finely chop the onion, I usually only use half but depending on how many people you are cooking for you can decide how much you like.
2. Peel and chop the mushrooms into quarters - I usually use 6 mushrooms.
3. Pop some oil into a frying pan, and let it get hot for a few minutes. Then add onions and mushrooms after approximately 2 minutes. I then pop the kettle on ready to boil my pasta.
4. I then pour the boiled water into a pan on the oven top and let it bubble. Once ready add dried pasta to the pan. It takes approximately 10 minutes depending on how soft you like pasta, I pop it on a high heat for the first 5-6 minutes then turn it down for the remaining minutes.
5. While the waters bubbling and the veg is start to cook I start to prepare my chicken,. I buy the mini skinless chicken fillets as they as just easier to cook with, but you can use any chicken of your choice. I cut it into small pieces and when the vegetables have started to soften I add the chicken to the pan.
6. When the chicken is browned and the mushrooms and onions are softened. At this point I add the cream, I use elmea light as it has half the calories than normal double cream but you can use whatever your preference.
7. I have recently managed to perfect the amount of pesto needed - 2 teaspoons if the exact amount for me. However, you can add as much or as little as you like depending on how much flare of pesto you like. I use the tesco own brand of pesto and I think its really delicious. Some days when I am wanting a little extra I add an extra teaspoon. While you are adding the cream and pesto you need to be constantly stirring making sure nothing sticks to the bottom of the pan. I then turn it to a very low heat just to keep the heat whilst you deal with the pasta.
8. I usually taste the pasta on a fork to check that is it ready and when it is turn it off and take it off the heat. Then drain using a sieve, I then add the pasta to the frying pan and stir everything together.
9. Ta-da! the meal is ready just pout it into your bowl or plate. Then add an additional option of grated cheese to finish the dish off to perfection.

An alternative is to use pre-prepared tortellini and also add broccoli.

The tortellini which I use is from Tesco its really delicious I recommend either the mushroom or ham and cheese they contain 400 grams which usually lasts me 2 or 3 meals depending on how hungry I am. It is really delicious and adds an extra little spark to the meal. When making the chicken pasta the mushroom filled tortellini contrasts really well. If you do not have any chicken in tour fridge, then the ham and cheese version makes an excellent alternative and is just as tasty.
The broccoli also adds extra taste and a bit of crunch to the meal as well as healthiness.

I hope you have enjoy this post as it very different to anything I have done before. I hope you all enjoy making it and is as good as I think it is!

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