Directions
- 1Cut 2 chicken breasts into small pieces.
- 2Add 1tsp mixed herbs, 1tsp garlic powder, 1tsp salt, 1/2tsp chilli flakes and 2tbsp olive oil to the chicken. Mix well.
- 3Fry until golden brown.
- 4Remove from pan.
- 5Add 2tbsp butter and 2tbsp olive oil to the pan.
- 6Add 1 chopped onion and 3 crushed garlic cloves. Fry until golden brown.
- 7Add 1tsp mixed herbs and 1/2tsp chilli flakes.
- 8Add 1 litre chicken stock and bring to a boil.
- 9Add 250g pasta and cook until al dente (around 10 minutes).
- 10Add 300ml double cream and 2-3tbsp green pesto. Mix well.
- 11Add the cooked chicken and 4tbsp parmesan cheese. Mix well.
- 12Sprinkle with fresh parsley and chilli flakes.
Ingredients
- 2 chicken breast
- 1 tsp mix herbs
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp chilli flakes
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion
- 3 garlic cloves
- 1 litre chicken stock
- 250 g pasta
- 300 ml double cream
- 2 tbsp green pesto
- 4 tbsp parmesan
- 0 fresh parsley
- 0 chill flakes
Equipment
frying panknifegarlic press
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