One pot for the pasta, another for the sauce, and one more pan for frying the chicken escalope might seem a tad too much, but the result is so worth it. The sauce is indeed pesto, but is further enhanced by the additions of mushroom and dried tomato.
Adding the fried chicken escalope on top makes it a whole meal ready to be enjoyed family style. I usually keep a stash of home made chicken fillets breaded with panko in the freezer, but you can almost as easily make your own or, why not, go for the frozen packs.
Ingredients:
500g mushroom, sliced
3 cloves garlic
1/2 cup spring onion, sliced
1 1/2 cups pesto
1/2 cup dried tomato, pureed
500g thick cream
1 pk (450g) pasta (uncooked)
chicken escalope pannee, to serve
Method:
Cook the pasta as per packet instructions. Remember to save some of the pasta water after it is cooked.
Meanwhile, saute the mushroom in a dry pot until withered and reduced in size. Add the pesto, garlic, spring onion, and pureed (or finely chopped) dried tomato and saute for a minute more. Add in the cream and stir until combined. When the pasta is cooked, strain it into the hot sauce. If the sauce is too thick, lighten it with some of the reserved pasta water.
Serve immediately in a large platter topped with fried chicken escalope pannee and lots of freshly grated parmesan cheese.
صحة و عافية
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