Jamie Oliver Chicken Pesto Pasta Recipe
Pasta is always a great choice, but pasta is divine when paired with all the right ingredients! That is what this Jamie Oliver chicken pesto pasta recipe is all about, a combination of decadent and delicious flavors paired with pasta!
Equipment
- Measuring Spoons
- Weighing Scale
- Frying Pan
- Pot
- Large Knife
- Cutting Board
- Large Spoon
- Tongs
- Food Processor
Ingredients
For Chicken Breast
- 2 nos. Chicken Breast
- 1 teaspoon Fennel Seeds
- 2 sprig Rosemary
- 1-2 cloves Garlic
- 2 nos. Red Chilis
- 2 tablespoons Oil
- 8 Cherry Tomatoes
For Pasta And Pesto Sauce
- 250 gms Green Beans
- 200 gm Baby Spinach
- 1 bunch Basil
- 50 gms Blanched Almonds
- 1 tablespoon Garlic
- 50 gms Parmesan Cheese
- 300 gms Lasagna Sheets
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 no. Lemon
Instructions
- In a food processor, add the basil leaves.
- Add pine nuts to the food processor after adding basil leaves.
- Add most of the parmesan cheese to the food processor, leaving some aside for garnish.
- Add the lemon juice to the food processor.
- Top the ingredients with the garlic kept aside for the pesto sauce.
- Add salt and pepper to taste.
- Blend the mixture just until it all comes together.
- Add some water to the sauce to improve the consistency.
- Blend till you get a smooth sauce as shown in the picture.
- Lay out a chicken breast on top of parchment paper, lay it on top of a chopping board, and season with rosemary and fennel seeds.
- Sear the chicken breast in a pan with some olive oil, at medium heat.
- Flip the chicken over once it is a little brown on one side, then add garlic and chopped red chilis.
- After the chicken is a little more brown, add cherry tomato halves to the pan, let them soften, then remove the pan from the heat, making sure the chicken is cooked through.
- Boil water in a large pot with some salt.
- Add stringed green beans to the water, then remove in a few minutes.
- Add lasagna sheets to the boiling water, remove once cooked.
- Blanch spinach in the same boiling water.
- In a pot, add the boiled lasagna sheets, pesto sauce, French beans, and blanched spinach, then toss it all together.
- Your Jamie Oliver Chicken Pesto Pasta is ready.
Notes
- I prefer using blanched almonds instead of raw almonds for a smoother texture in the pesto sauce.
- I taste and adjust the seasoning at each cooking stage to ensure balanced flavors throughout the dish.
- I always use high-quality olive oil for the pesto sauce to enhance its flavor profile.
- Another hero ingredient is creamy cheese, which melts in your mouth. That's why I add it generously to achieve that creamy, gooey cheese taste.
- I also avoid overcooking the pasta, chicken, or vegetables, as their distinct textures provide an excellent mouthfeel. The overcooked chicken will taste dry, while overcooked lasagna will turn soggy. Therefore, I recommend taking extra caution while sautéing the vegetables and cooking the chicken and pasta.
Nutrition
Calories: 581kcal | Carbohydrates: 30.9g | Protein: 48.6g | Fat: 27.3g | Saturated Fat: 5.4g | Sodium: 1.1mg | Fiber: 7.1g | Sugar: 5.4g
Tried this recipe?Let us know how it was!