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Spaghetti with Chicken & Semi-Dried Tomato Pesto

“The main course of the 3 course meal/present was a recipe I had been wanting to try for some time but just seemed like too much work for a mid-week meal. But since I had the whole day to prep for it I thought I’d give it a go. I don’t know why I didn’t...”

Recipes | November 13, 2008
Spaghetti with Chicken & Semi-Dried Tomato Pesto

Spaghetti with Chicken & Semi-Dried Tomato Pesto

The main course of the 3 course meal/present was a recipe I had been wanting to try for some time but just seemed like too much work for a mid-week meal. But since I had the whole day to prep for it I thought I’d give it a go.

I don’t know why I didn’t try it sooner, it’s as delicious as it looks. I’m looking forward to leftovers for lunch!
A different variation to your normal red tomato pasta sauce, this one has the lovely taste of the roasted capsicum and semi-dried tomatoes. Feta is just the icing on the cake when it comes to this pasta, an absolute must.
Omit the chicken for falafel for vegetarians for a lovely dish.

Spaghetti with Chicken & Semi-Dried Tomato Pesto
Taste Website

2 single chicken breast fillets, excess fat trimmed
1 red capsicum, quartered, deseeded
80g fat-free semi-dried tomatoes
20g shredded parmesan
1 garlic clove, finely crushed
60ml (1/4 cup) fresh lemon juice
2 tsp olive oil
400g dried thin spaghetti pasta
80g reduced-fat feta
1/3 cup chopped fresh continental parsley

1. Bring a large frying pan of water to a gentle simmer over medium heat. Add the chicken and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a clean work surface. Coarsely shred.

2. Meanwhile, preheat grill on high. Place the capsicum, skin-side up, on a baking tray and cook under grill for 8-10 minutes or until charred and blistered. Transfer into a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum.

3. Place the capsicum, semi-dried tomatoes, parmesan and garlic in the bowl of a food processor and process until coarsely chopped. With the motor running, gradually add the lemon juice and oil in a thin, steady stream until combined.

4. Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.

5. Add the semi-dried tomato mixture and chicken to the pasta. Transfer to a serving platter and sprinkle over the feta and parsley. Season with pepper to serve.

Serves 4.

Voila! Bon App├ętit!

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Spaghetti with Chicken & Semi-Dried Tomato Pesto


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Comments

2 comments on “Spaghetti with Chicken & Semi-Dried Tomato Pesto
  1. Alana - November 13, 2008 at 8:32 am

    Yummmmmmmmmmmmm! This should be on the menu at our next dinner party…

  2. MissAfro - November 13, 2008 at 4:10 pm

    OH, that’s just what I feel like right now.. but it’s too hot to eat hot stuff. Haha.


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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