04Jun '10
Herb roast chicken with pesto chilli pasta
This is a great summer dish which relies on very few ingredients. You can also use leftover roast chicken with the pasta so it’s a nice, speedy supper for Mondays!
Ingredients:
- A few stalks of parsley and dill, leaves and flowers can be left on
- Chicken breasts, thighs or legs, whichever you prefer
- Olive oil
- Pesto – any kind you like, I used rocket
- 1 medium red or green chilli finely sliced
- 2 large ripe tomatoes, diced
- Tagliatelle or other pasta of your choice
Method:
- Break or divide the dill and parsley stalks in two equal portions
- Place half the stalks on a piece of kitchen foil (shiny side up) and put the chicken pieces on top
- Add the rest of the stalks and a splash of olive oil before wrapping the foil over in a protective parcel
- Roast the chicken in a baking tray according to packet instructions, as some cuts take longer
- When cooked, remove from the oven but leave it wrapped in foil
- Start cooking the pasta and heat some olive oil in a separate frying pan
- Fry the chilli slices for a few minutes, then stir in the pesto
- When the pasta is cooked, drain it but reserve a tablespoon of cooking water
- Add the pasta and cooking water to the warm pesto and chilli mixture
- Stir in the tomato pieces and serve topped with the chicken, either in slices or shredded
