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2010 Cooking Club Week 7: Pesto Chicken
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15-02-2010 12:01pm#1Right, another pretty simple recipe this week. I don't know if that's a good or a bad thing!
Pesto Chicken
Ingredients
4 chicken breasts
8 cloves of garlic, crushed
4 heaped teaspoons green pesto
Splash Extra Virgin Olive Oil
300 g pasta such as linguine, Capelli d’Angello or even spaghetti
300 mls cream
1 teaspoon corn flour
Salt & Pepper
Optional:
200 g mushrooms
Parmesan cheese to finish
Serves 4
Method
Note: For optimum flavour, prepare the chicken as far in advance as you can and leave it in the fridge.
Also, the measurements I’ve provided are guesstimations. I do it by eye, and you’ll no doubt do it that way too
1. Chop chicken into bite sized pieces
2. In a pyrex bowl, mix the chicken, garlic, pesto and olive oil well. As above, if you have time, cover it and leave it to marinate in the fridge for as long as you can – anywhere up to 24 hours.
3. If using mushrooms, add them whole to the mixture, cover and cook in the oven for approx 30 mins at 190 degrees. Mix often so the chicken cooks evenly. Take it out once the chicken is done.
4. While the chicken is in the oven, cook the pasta
5. About 5 minutes before removing the chicken, gently heat the cream and stir in the corn flour.
6. When the chicken is done, add it to the warm cream. There’s likely to be a lot of oil in the bowl, so drain it if you’re watching calories – but it adds flavour!
7. Cook the chicken for a few more minutes in the cream and season. Add the cooked pasta.
8. Serve in pasta bowls. Top with grated parmesan if desired.
9. This is awesome served with garlic bread – just don’t go out that evening because you’ll probably kill people with the smell of garlic!
This isn’t a fancy recipe (although make the pesto yourself if you want more of a challenge!), but it’s extremely tasty and comforting. It’s not light on calories, or garlic, but hopefully you’ll enjoy it
. 20
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nice1franko wrote: »This sounds great. I wish panner Tuesday was Wednesday so I could make this tmrw.
Just have Pancake Wednesday! You never know, it might catch on
What a ridiculous idea to confine pancakes to only one day a year. 
Hmm, savoury pancakes with pesto chicken topping...might just try that later.0 -
Aw no, pancakes are a regular fixture in my place. We have them about once a month. It just feels like you *have to* have them today
Actually, in the 80's my ma used to make them about once a month too. She called it 'Skinny Tuesday' ... my da was on a 3 day week and got paid the last Wednesday of every month - how else can ya feed 6 childers with about 2 quid!0 -
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Made this tonight. Mrs Magnolia made the pesto earlier today and marinated the chicken so there was already plenty of garlic in there, I added another 3 cloves to the mix for 3 chicken breasts.
One teaspoon of corn flour wasn't enough so I mixed another with some sauce and mixed it through. This would have been sufficient had I left it for a moment but lack of patience meant I added another (too much). The sauce still coated the pasta beautifully and I really enjoyed it even though I don't normally go for creamy pasta dishes. I'm told I'll certainly be making it again so another success for the Cooking Club. Thanks Faith!
Oh, the garlic bread was great for breaking up the rich creamy texture so I'd agree with Faith in recommending it as an accompaniment.0 -
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Made this last week and it was delish. I made it with vermicelli pasta and it was good with it; sauce really got all up in it and ciabatta garlic bread.
I ended up adding a whole jar of pesto though because it seemed just a tad creamy... so looked like this:
I found a bit too garlicy though. I'll defo make it again but with half that amount of garlic.0 -
Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,510 CMod ✭✭✭✭
Join Date:Posts: 17227
Overall verdict...tasty, but a bit too creamy and the pesto suffered as it didn't really come through. I think I'll put in a good bit more next time. Will definitely be trying it again. Moderator: Television, Psychology and Dublin County North.
CMod: Entertainment
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I'm doing this tonight and have had my chicken marinating all night. There was an incredible garlicky smell in the kitchen during breakfast Woops...
Oh and I used red pesto - made with sun-dried tomatoes. I already had an open jar and pesto tends to be one of these things I desire only once every 6 months so I thought I'd use it up instead of buying a new one!0 -
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I'm making this tonight and I just have a few small (possibly silly
) questions..
1. Can I use sour cream?
2. Does it have to be corn flour or will plain flour do? Or are they the same thing?
3. If I add mushrooms will I need to up the quantities on the cream etc?
Cheers 0 -
I'm making this tonight and I just have a few small (possibly silly) questions..
1. Can I use sour cream?
2. Does it have to be corn flour or will plain flour do? Or are they the same thing?
3. If I add mushrooms will I need to up the quantities on the cream etc?
Cheers
1. I guess you could use sour cream, or creme fraiche. It wouldn't need the flour then though, as it already has a much thicker consistency. If you do use either, then let me know how they go!
2. Normal flour should be grand too.
3. You can use the same volume of cream if you add mushrooms. They don't make much difference.0 -
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That is some good eatin'.. I'd no camera to take a pic but it looked as good as it tasted, the OH cleaned the pot, even though there was enough there to feed 4.. I used normal double cream and penne pasta, I'm going to make it next time I have people over for dinner..
Thanks Faith 0 -
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1. I guess you could use sour cream, or creme fraiche. It wouldn't need the flour then though, as it already has a much thicker consistency. If you do use either, then let me know how they go!
2. Normal flour should be grand too.
3. You can use the same volume of cream if you add mushrooms. They don't make much difference.
I made mine with low fat creme fraiche and it didn't split. Turned out just fine.Hmm. I never cook with cream cheese so I really don't know if it would be suitable. You could melt some in the cream for flavour, yeah, but I really don't know if it's suitable to use instead of cream, sorry!
That would work too as it "melts".
Thank you, Faith. Nice recipe!
To honour the occasion I made some bread with tapenade (black olive, olive oil, garlic, balsamic vinegar and sundried tomatoes) and mozzarella.
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next time I won't be so enthusiastic with it.. was so much nicer the first time..
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