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Chicken Pesto Pasta

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Chicken Pesto Pasta

Postby Kareyn » Fri Jan 11, 2008 10:55 am

This is absolutely delicious and a low fat way to make pesto.

2 tsp of pine nuts
1/2 tsp crushed garlic
2 tsp grated parmesan
2 tbs water
1/2 bunch fresh basil leaves
1 tsp olive oil

Roast pine nuts until brown. Place all pesto ingredients into a blender or use a bamix and blend until a paste. (I like mine left a bit chunky).

Chicken Sauce
500g skinless chicken breasts
2 tsp crushed garlic
1 onion diced
2 cups mushrooms sliced
4 tbs no added salt tomato paste
2 tsp salt reduced chicken stock powder
1 275g can evaporated skim milk

Cut chicken into cubes, saute garlic and chicken in cooking spray until browned. Add onion and cook. Toss in mushrooms and cook for 2 minutes. Add tomato paste, stock powder and pesto, mix well. Add evaporated skim milk. Be careful not to boil as the milk can curdle.

Serve mixed through pasta.

Fat 5.6g
kilojoules 1554 (370 cals)
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