Farfalle pasta looks like bowties and has a great texture. You can always substitute a pasta such as rigatoni or larger penne.
1. Grill or sauté the chicken breast just until cooked or temperature reaches 165°F, about 4 minutes per side. Let cool, then slice thinly.
2. To make the pesto: Place the peppers, garlic, half the pine nuts, sun dried tomatoes, basil, mint, half the Parmesan, oil, stock and salt and pepper in a food processor and
purée until smooth. (If too thick, add more stock.)
3. Meanwhile cook the pasta just until al dente.
4. Add the chicken and pesto to the pasta and garnish with the remaining pine nuts and Parmesan cheese, basil and bell pepper.
*Roasted bell peppers: In a 425°F (220°C) oven, roast the bell pepper for 20 minutes
or just until charred. Cool and remove skin.
8 oz boneless skinless chicken breast
1 large red bell pepper, roasted, cut into quarters (½ cup/125 mL)*
1 garlic clove
1⁄3 cup toasted pine nuts
1⁄3 cup chopped sundried tomatoes
½ cup fresh basil
¼ cup fresh mint
1⁄3 cup grated Parmesan cheese (1¼ oz/40 g)
¼ cup olive oil
¼ cup low-sodium chicken stock
pinch of salt and pepper
8 oz farfalle pasta
½ cup chopped basil
½ cup sliced red bell peppers
Makes 4 servings.
Preparation time: 15 minutes
Cooking time: 28 minutes
Make ahead: Make pesto early in the day. Cook pasta and chicken just before serving.
Nutritional Information per Serving
Carbohydrates 47 g
Fibre 5.8 g
Protein 22.5 g
Total fat 16.5 g
Saturated fat 3.2 g
Cholesterol 37 mg
Sodium 414 mg