Mid Week Dinner: Red Pepper Pesto Pasta

Ok, so my post is a little late. Very late. This morning started off pretty much the same as every morning and then Wham! Blindsided by a multiple user problem - during my blog time! To make it worse, none of my desktop guys had arrived yet.

I had to go out on the floor! Imagine that... Anyways, problem solved. Moving on.

So, last night's dinner was really simple. I substituted the Basil Pesto in the recipe below with Pesto Princess Food's Red Pepper Pesto. The only addition was a tablespoon of Garlic... lovely, vampire expiring chopped heaven, which I added just before adding the chicken.

Just a note: I see there is a domain registered for Pesto Princess Foods. It seems we may need to watch this space for more: http://www.pesto.co.za

Go forth and cook!

Featured Product: Basil Pesto (Princess Foods)

So, on my tours to the Neighbourhood Goods Market in Salt River and the Farmer's Market in Stellenbosch, I see these amazing looking Pestos. They have samples and I try and fall in love with these 3 flavours: Basil, Red Pepper and Baby Spinach and Feta (R25 each).

The big thing now comes in where I need to use these in a dish: Big Entrance: Dinner last night!

I decided to base my dish last night on the Basil Pesto. I am overly impressed that my daughter has taken to this - she even tastes the 'raw' pesto!

Here's what I did:

Ingredients:
1 Pack of Chicken Breasts (about 500g), cubed
1 Punnet of Mushrooms (quartered)
1 Small Onion (diced)
1/2 Jar of Basil Pesto
1 Tub of Cream (250ml)
3 cups of Pasta (Noodles)
Seasoning (Salt, Pepper, Paprika)
Dash of Olive Oil

Method:
1. Get your pasta going (lots of water, add salt)
2. Heat the olive oil in a large saucepan (30cm) and add the onion. Cook until translucent, on a medium heat.
3. Add cubed chicken pieces and seasoning. Cook through, stirring regularly.
4. Add a teaspoon of pesto, while cooking the chicken.
5. Add the mushrooms and cook for a further 3 - 5 minutes (mushrooms will start too soften).
6. Add the remaining basil pesto and the cream. Stir in and and bring up to a simmer.
7. Simmer for 5 - 8 minutes, allowing the cream to thicken slightly.
8. By now, your pasta is cooked. Drain (do not rinse under cold water) and add the warm pasta to the chicken. Stir in, keeping it on a low heat, simmer for 2 to 3 minutes.

This is a simple, mid-week dinner that does not break the bank. I may have some issues with the Girth Body Corporate for the cream in this recipe though. My motto is definitely not Eat to Live! I live to eat...

Oh, yeah. Almost forgot. Serving: I dished the pasta into bowls and that was it! If you have people around, make a garlic bread or two and serve with a bottle of Chardonnay. For the more daring & non-conformists: try a bottle or three of Pinot Noir. No! You don't always have to have red wine with chicken or pork. Buck the system.

Oh yes... that reminds me: Watch this space for my dear friend Sam's Absolutely Fantabulously Amazing Garlic Bread... I must warn though: It is NOT for the fainthearted.