Chicken Pesto Pasta
Ingredients:
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180g choice of pasta
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50g pesto sauce
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50g chicken meat
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3 cherry tomatoes
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1 tbsp garlic
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150g Ayam Brand™ Coconut Milk
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10g arugula
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30g broccoli
Pesto Sauce:
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130g basil leaf
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25g parmasan cheese
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60g olive oil
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40g pinenut
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2 garlic, whole
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1 pinch salt
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1 pinch black pepper
Preparation:
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Cook the pasta in a pot of boiling water for 6-10 minutes. Strain in a colander and drizzle olive oil on it and toss well.
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In a hot pan, drizzle with canola oil and add 1 tbsp of minced garlic, add in the cherry tomato, chicken meat and broccoli. Stir well.
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Add in the coconut milk, pesto sauce and bring to boil. Add in the pasta and season with salt, black pepper and chicken powder.
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Once ready, transfer to a bowl and finish with arugula on top of the pasta. Serve warm.
Pesto Sauce:
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Pluck the basil leaf from the stalk. Discard the stem.
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Roast the pinenuts in a tray at 180C for 6-8 minutes. Cool down the pinenuts thoroughly before adding into the blender.
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Pulse the basil and pinenuts, then add in the olive oil slowly. Once the oil is all added in, add in the rest of the ingredients.
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Mix well and ready to use.
