Ingredients
Scale
- 500 gr 17 ounces or 1 pound will work macaroni
- water to boil macaroni
- salt
- handful of fresh herbs – i used mint (basil and parsley)
- 3 tablespoons almonds
- 3 tablespoons grated parmesan
- 1 teaspoon crushed garlic
- ½ cup olive oil
- 4 tablespoons butter
- 4 chicken breast fillets (flattened and cut into pieces)
- salt and black pepper to season
- 1 large red pepper
- 4 ripe tomatoes (blanched and chopped)
- 2 birds eye chili – finely chopped
- parmesan to serve
Instructions
- Bring salted water to a boil and cook pasta according to package directions, or until al dente.
- While the macaroni is cooking, place the herbs, almonds, parmesan and garlic in a pestle and mortar and grind until you have a paste. Add olive oil to smooth it out. Set aside.
- Next, heat the butter in a saucepan and brown the chicken fillets until done. Season.
- Place the chicken in a mixing bowl and cover with fresh pesto. Set aside.
- Next, cut the pepper into pieces and grill in the oven until roasted.
- Transfer the roasted peppers and blanched tomatoes with the chili in a small saucepan and simmer for a few minutes. Blend in a food processor until smooth.
- Combine the macaroni with pesto chicken and smother in red pepper and tomato sauce.
- Serve with parmesan.
- Category: Main