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  • Author: Anina Meyer


  • 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


  1. Bring salted water to a boil and cook pasta according to package directions, or until al dente.
  2. 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.
  3. Next, heat the butter in a saucepan and brown the chicken fillets until done. Season.
  4. Place the chicken in a mixing bowl and cover with fresh pesto. Set aside.
  5. Next, cut the pepper into pieces and grill in the oven until roasted.
  6. 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.
  7. Combine the macaroni with pesto chicken and smother in red pepper and tomato sauce.
  8. Serve with parmesan.
  • Category: Main
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