Go Back

Anina Meyer
Course Main


  • 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


  • 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.