|Recipe: Chicken Pesto Pasta Salad|
This recipe sounds like a mouthful: Chicken Pesto Pasta Salad but it's really simple and easy to make.
-Chicken fillet (1 slab of about 150grams)
-Mushrooms (about 200grams)
-Penne Pasta (about 2 handfuls)
-Red capsicium pepper
Boil some water in a saucepan. Pour some cooking oil into the boiling water (this will prevent the pasta from sticking onto each other later on). Put in the penne pasta and let it cook.
In the meantime, prepare the rest of the ingredients.
Clean and slice the chicken fillet. Leave aside.
Remove dirt from mushrooms with a damp paper towel and sliced the mushroom.
Dice the red peppers into small 1cm cubes.
Heat a teaspoon of cooking oil into a frying pan. Once the oil is hot enough, add in the chicken slices. Stir-fry quickly till chicken is pink and almost cooked. Add in the mushroom and red pepper. Once the chicken is thoroughly cooked, turn off the heat and let it cool.
Once the pasta is cooked, remove from heat and run it under cold water from the tap. This will stop the cooking process, making the pasta a little more al dente (chewy, bouncy, less soggy). Remove pasta from cold water and place it in a mixing bowl. Add in all the ingredients from the frying pan and stir in some pesto sauce. Keep tasting and adding the pesto sauce until you are satisfied with the taste. Sprinkly some salt and pepper for that extra ooomph.