Now that I’m 26 weeks through my pregnancy, I’m starting to feel, in Juno’s words, like a planet. The backaches have been pretty bad this week, so quick and easy meal ideas have been the goal.
This is a Sarah Bowman recipe which comes from the Epsom Girls’ Grammar School fundraising cookbook Blend. It’s one of those great recipes that you can put a lot of effort into (such as roasting your own chicken and making your own pesto), or you can put just a little effort into (using leftover chicken or buying a rotisserie one, and also buying the pesto). You can easily make it healthier by poaching the chicken instead of roasting it, and you could also add salad leaves too. I didn’t have any leftover chicken last night when I made this, so I just roasted two chicken breasts with some herbs and olive oil.
This recipe makes quite a lot, but you can easily cut all the quantities down. It’s a good meal to cook if you are feeding lots of people.
Roast chicken pasta
500g pasta such as farfalle or spiral
2 Tbsp olive oil
1 whole roasted chicken, bones removed, cut into bite-size pieces
1 C good quality pesto
1/2 C pine nuts, dry roasted in a saucepan
1 large handful of basil leaves
salt and freshly ground pepper
parmesan cheese, shavings
Cook the pasta in a pot of well-salted boiling water with olive oil for 9-11 minutes until al dente. Drain the pasta and return to the pot. Mix chicken, pesto, pine nuts and basil through pasta. Season to taste with salt and pepper. Serve in a large bowl topped with shavings of parmesan cheese.