- 2 chicken fillets (whole)
- 2 tsp. pesto (I use good quality shop bought pesto, such as Sacla. If you're lucky enough to have fresh herbs and a food processor, homemade is just heavenly)
- 1 finely chopped sprig of rosemary
- 1 tsp. olive oil
Main meal -
- 150 g mangetouts/sugar snaps/fresh whole green beans
- A handful of petits pois/frozen peas
- 200g linguine/spaghetti
- 100g lightest Philadelphia cream cheese
- 2 or 3 tbsp. reserved pasta water
- 2 tsp. pesto
- 50g grated Parmesan cheese
- A little extra olive oil
- Smear the chicken fillets with the pesto, drizzle over the olive oil and the chopped rosemary and allow to marinade for 10 - 15 minutes. If you happen to be fortunate enough to have extra time, up to an hour would be great.
- Cook your pasta in a large pan of salted, boiling water, following cooking instructions.
- Heat a saucepan with a small amount of olive oil and fry your chicken fillets for 10 - 12 minutes on a medium heat, turning frequently.
- Meanwhile, about 5 minutes before the end of cooking time, add all of your green veg into the cooking pasta.
- Cover your chicken in tin foil and set aside once it's cooked.
- It should now be about time to drain your pasta and veg mix. Be sure to hold back those few extra tablespoons of liquid.
- When completely empty, place the cream cheese and pasta liquid into the saucepan on a very low heat. Whisk to combine and to create a lovely sauce. Next mix through the pesto and season to taste.
- Stir in the pasta and vegetables.
- Return quickly to the chicken fillets. Slice them on a diagonal (if you're feeling fancy!) Then plate up the pasta and veg mixture, sit your pesto chicken on top and sprinkle (liberally) with some freshly grated Parmesan. Yum yum!