Chicken and Wild Garlic Pesto
Homemade pesto is so easy to make and tastes great with this chicken pasta dish.
4 people
40 minutes
20 minutes
Ingredients
Chicken and Wild Garlic Pesto
-
3
tbsp
Sacla Wild Garlic Pesto 190g
-
4
-
SuperValu Fresh Chicken Fillets
(approx. 125 g each)
-
450
g
SuperValu Fusilli Pasta
(or penne pasta)
-
1
tbsp
SuperValu Olive Oil
-
100
g
SuperValu Rocket Leaves
-
0
-
SuperValu Salt
Wild Garlic Pesto
-
0
-
Coriander Seed
(crushed - 1/2 tsp)
-
30
g
SuperValu Fresh Coriander
(or wild garlic - 1 large handful)
-
2
cloves
SuperValu Garlic
(crushed)
-
1
-
SuperValu Lemon
(juice of 1/2 a lemon)
-
150
ml
SuperValu Olive Oil
-
15
g
SuperValu Parmesan Cheese Shavings
(grated)
Method
Wild Garlic Pesto
- Chop the wild garlic and place in a liquidiser.
- Throw in the rocket and add a large glug of olive oil.
- Add the parmesan cheese.
- Slice the garlic and add to the liquidiser with the coriander seeds.
- Season with salt and pepper and squeeze in the juice of half a lemon.
- Give it a good blitz until you have a fine puree.
Chicken and Wild Garlic Pesto
- Pour a little olive oil over the chicken and season with salt and pepper.
- Transfer the chicken to a hot griddle pan and leave to cook for a few minutes. Turn and cook for another few minutes.
- Bring a large pan of salted water to the boil and cook the pasta according to packet instructions, strain and set aside.
- Pour the pesto on top and toss until the pasta is generously coated.
- When the chicken is cooked, slice into thin strips.
- Toss all the ingredients together and serve in a family sized bowl.
