Pesto & parmesan chicken pasta


Pasta, wonderful pasta. I no longer eat it very often, although I love it. I tend to over eat, so it is best to stay clear of it. Today I thought it would be safe, because I had a visitor over for dinner and I knew I wouldn't stuff myself silly in front of someone else. To make it a bit special, I opted for tagliatelle instead of the my usual go-to pasta, spaghetti.

Did I make the pasta myself? Not this time, although I can make it and I do every time I'm cooking lasagna. This pasta was shop bought and it was just fine. Back in the day I would easily have eaten three nests of tagliatelle and that's what I cooked today, but it was far too much. Perhaps that's a sign of how far I have come on my journey to manage my eating. No, probably not. It was more likely because I wasn't alone with my plate. Also, chatting while eating meant my brain had understood that I was full up once I finished the first portion and there was no need for a second.

Anyway, I found a tempting looking recipe on Pinterest, my usual food hunting ground. It looked easy enough, so why not make it even easier? I have tried following a recipe to the letter, honestly, but more than once it has led to disappointment. I don't think I'm made for doing what I'm told. It goes against every grain in my body and clearly written instructions are an attempt to control me, so I rebel.

In regards to this particular recipe, I used most of the ingredients, but simplified the cooking process. Why faff around with cooking one thing at the time, when it can be done altogether? Perhaps the end result would have been different if I had done it their way, but the meal turned out delicious, so why worry about what could have been?

This is what I used for my pesto & parmesan chicken pasta

olive oil
1 kg chicken, diced
1 punnet of chestnut mushrooms
1 yellow pepper, sliced
1/4 leek, finely sliced
thyme
oregano
basil
salt & pepper
chilli flakes
4 garlic cloves, finely chopped
1/2 cup chicken stock
1/2 cup rose wine
1/2 small jar pesto
1/2 cup parmesan cheese, grated



1. Prepare the vegetables.


2. Prepare the chicken.


3. Grate the cheese.

I'm flaunting my fancy grater again, because I really like her and she deserves to be shown off.


4. Cook the chicken with salt, pepper and herbs until nearly done. Put the pasta water on to boil.


5. Add the vegetables and garlic and cook until they start to soften and the chicken is done.

This is where the recipe said to take the chicken out and cook the vegetables on their own. I can't see the need for that.


6. Mix the wine with chicken stock, chilli flakes and a bit more of the same herbs as before.


7. Pour the liquid into the saucepan and leave to cook for a little while.


8. Add the pesto and stir well.


9. Add the cheese and allow it to melt into the sauce.


10. By now the pasta should be ready.


11. Do a taste test. Add more pesto if you prefer a stronger flavour.


12. Dish up and enjoy.

I'm definitely making this again.

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