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Fusilli with Chicken in Pesto Sauce

Ingredients Quantity
For Fusilli
Fusilli pasta 240 gm
Water 2 1/2 liters
Olive oil 1 tbsp
Salt 1 tbsp
Pesto Sauce
Basil (fresh) 1 cup
Garlic 1 clove
Pine nuts 1 tbsp
Extra virgin olive oil 1/3 cup
Parmesan cheese (grated) 1 tbsp
For the Chicken
Chicken breast (diced) 200 gm
Salt & black pepper as required
Oregano (dried) 1 gm
Parmesan cheese (grated) 2 tsp
Olive oil 2 tbsp

Method

  1. In a stock pot bring water to a boil; add olive oil, salt, and then the pasta. Make sure not to overcook the pasta.
  2. While the pasta is cooking, make the Pesto sauce: In a blender combine the basil leaves, garlic clove, pine nuts and blend using olive oil a little at a time.
  3. Blend until completely smooth, remove into a bowl, stir in parmesan cheese, cover and set aside.
  4. In a medium sauté pan, heat oil and add diced chicken, sauté until done. Add oregano & Pesto sauce and sweat.
  5. Add the cooked and drained ‘al dente’ pasta into the Pesto and toss while on heat. Season with salt & black pepper. Once tossed well take off heat.
  6. Garnish with parmesan and basil before serving.

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