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Clover Garlic Chicken Pasta with Pesto Dressing


Clover Garlic Chicken Pasta with Pesto Dressing
Recipe: Daleen van der Merwe
Serves: 4
Preparation: 5 minutes
Cooking: 15 minutes
Total Time: 15 minutes
Pesto Dressing
1 big bunch fresh basil, keep leaves aside for garnish 
50 g blanched almonds
50 g Parmesan cheese, grated
2 Tbsp olive oil
juice of one lemon
1 clove garlic, chopped
salt and pepper
¼ cup Clover Classic Dairy Snack, Plain
Chicken and Pasta
2 x 200 g skinless chicken breasts
salt and pepper to taste
1 tsp fennel seeds
leaves from 2 sprigs of fresh rosemary
2 Tbsp oil
4—5 cloves garlic (whole unpeeled), bashed
1—2 red chillies, halved
8 ripe cherry tomatoes, halved 
250 g young green beans
300 g fresh lasagne sheets, halved (dried lasagne sheets can also be used - just cook it until al dente before being used)
200 g baby spinach
grated Parmesan cheese
Pesto Dressing
Blitz the basil leaves, almonds, Parmesan cheese, olive oil, lemon juice, garlic, and Clover Classic Dairy Snack in a food processor until smooth, then season to taste.
Chicken and Pasta
On a large sheet of greaseproof paper, toss the chicken with salt, pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash the chicken with a rolling pin to flatten to a thickness of 1.5 cm. 
Heat the oil in a frying pan, add the chicken, garlic and chillies and fry for 3 minutes, turn over and cook until golden and cooked through. Add the tomatoes and give the pan a shake. Keep aside.
Place the green beans in a casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on. Add the lasagne to the beans and cook for a few minutes. Stir the spinach into the pan with pasta, then drain. Return the beans, pasta and spinach to the pan. Pour in the pesto dressing and stir together. 
Slice the chicken breasts in halve and serve with the tomatoes and chilli spooned over the pasta. Sprinkle the grated Parmesan over and garnish with basil leaves.

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