Oregano Chicken with Red Pepper Pesto Pasta
30 min2 servings
Pan-seared chicken breast served over penne tossed with a fresh red pepper and basil pesto.
| prepFill a large pot halfway with water, cover, and bring to a boil. | |||||
| 142 g penne pasta | Cook pasta 8–10 min | Drain pasta, toss with pesto, heat 1–2 min | Slice chicken, plate & garnish with basil | ||
| salt | |||||
| 1 red bell pepper | Wash, seed & slice peppers | Sauté peppers 5–6 min until tender | Transfer peppers to blender, cool | ||
| extra virgin olive oil (for the peppers) | |||||
| 0.34 kg chicken breasts, boneless skinless | Halve chicken horizontally, season | Sear chicken 3–4 min per side | |||
| oregano, dried | |||||
| black pepper | |||||
| crushed red pepper | |||||
| extra virgin olive oil (for the chicken) | |||||
| ½ small pkg fresh basil (for the pesto) | Prepare basil; add half to blender | Add garlic, pine nuts, tomatoes & oil | Blend pesto until semi-smooth | ||
| ½ small pkg fresh basil (for garnish) | |||||
| 1 clove garlic | |||||
| 30 g pine nuts | |||||
| 3 sun-dried tomatoes, oil-packed | |||||
| crushed red pepper | |||||
| extra virgin olive oil (for the pesto) | |||||
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