Chicken Pesto Pasta with green beans, bell peppers and diced tomatoes
Ingredients:
1.Chicken cut into bite size pieces- 1 cup
2. Penne pasta(or any pasta)- 1 cup
3.Green beans cut into halves- 100 grams
4.Bell peppers- half cup
5.Diced tomatoes- 1 piece |or|cherry tomatoes cut into halves- half cup
6.Basil Pesto- 1 tsp
7.Salt and pepper to taste
8.Vegetable oil- 1 tbsp for frying
Procedure:
1. In a pan full of boiling water, generously salted , boil pasta of your choice. I used Penne pasta because I have that on hand now, you can use any pasta that you have. Save little pasta water, you may need it later.
2. Simultaneously, in another frying pan, heat up 1 tbsp of vegetable oil and start frying the chicken on high flame.
3. After 5 minutes or when the chicken is about 70% cooked, put in all the green beans, season with salt and pepper.
Salt every layer.
4.After 3 minutes, put in the bell peppers. I used bell peppers of different colors like red, yellow and orange. You can use any bell pepper or you can even skip bell peppers if you dont have it.
5.Add the tomatoes just before adding pasta. We dont want the tomatoes to be completely cooked and mushy. Tomatoes should be 50% cooked. But as the flame is on high, it will take only a minute to cook down the tomatoes.
6.By this time, pasta is perfectly cooked.6-8 minutes is perfect for al dente pasta but please check packet instruction of your pasta. Drain and put the pasta and little pasta water in the frying pan. Mix.
7. Put in a tsp of Basil pesto, I used store bought pesto which has lots of Parmesano reggiano in it , so it will be very salty.
8. Give everything a good stir so that every thing gets nicely coated in the creamy pesto sauce, check salt and pepper.
Pasta in ready.
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