Thursday, 20 April 2017

The MasterPan isn't just great for cooking a full English breakfast, you can also cook tea in it too!!
GRILLED CHICKEN PESTO with Linguine, Bell Peppers, Mushrooms and Pesto Sauce
INGREDIENTS – serves 2
a. 8 oz chicken breast, boneless and skinless

b. 4 oz sliced mushrooms (white, brown or portabella)
c. 8 oz sliced bell peppers (red and yellow mixed)
d. 8 oz linguine or any other pasta you like
e. 2 tbs olive oil
f. 2 tbs crushed garlic
g. ½ tbs each salt, black pepper and chili flakes
h. 1/3 cup basil leaves, rolled and cut

i. 1/3 cup Pesto Sauce 

DIRECTIONS – prep time 30 minutes, cook time 15 minutes
1. Season chicken with pinch of salt and pepper. Additional seasoning after you start grilling as well.
2. Start off by preparing the pasta - Add 1 cup of water each in section A and B and bring to a boil and then half of pasta into each section and spread evenly
3. After pasta is 5 minutes into cooking add 1 tbs of the olive oil each into section C and E. Spread oil evenly.
4. Pan should be on medium to medium high heat now.
5. Place chicken in section C lower part, mushrooms in section C upper part and bell peppers in section E as shown above.
6. Add 1 tbs of the garlic over the chicken and ½ tbp each over the mushrooms and bell peppers.
7. Season chicken, mushrooms, and peppers with the salt, pepper, and chili flakes.
8. Reduce heat to medium now to allow chicken to cook thoroughly.
9. Cook for 5 minutes and turn chicken breast over to cook other side.
10. Keep stirring both the mushrooms and bell peppers until ready.
11. Now place the ½ cup pesto sauce into section D as this only needs 5 minutes to heat up.
12. Once pasta is ready remove and place in serving dish. Top with ½ the heated pesto and basil leaves and mix.
13. Once chicken is done (aprox 5 minutes each side), remove and serve with the pasta, bell peppers and mushrooms. Serve with the balance of the pesto sauce.

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