Spaghetti with chicken & semi-dried tomato pesto

Ingredients (serves 4)

• 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

Method

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.

Source

Good Taste – February 2007, Page 8
Recipe by Michelle Southan

Nutritional information

This information is per serve.