Mary berry chicken pesto pasta
Mary berry chicken pesto pasta is a delicious and easy-to-make dish that combines tender chicken breast, al dente pasta, and flavorful homemade pesto sauce. The recipe involves cooking the chicken in a pan until golden brown before adding cooked pasta to the same pan along with homemade basil pesto made from fresh ingredients like garlic, pine nuts, Parmesan cheese and olive oil. This dish can be served hot or cold making it perfect for lunch or dinner any time of year.
Why people also love Mary berry chicken pesto pasta
Mary Berry’s chicken pesto pasta is a beloved dish for its simplicity, flavor, and versatility. This easy-to-make recipe combines tender chicken breast with al dente pasta and homemade basil pesto sauce made from fresh ingredients like garlic, pine nuts, Parmesan cheese and olive oil. The result is a flavorful and impressive-looking meal that can be served hot or cold depending on your preference. With the option to customize the recipe by adding vegetables or adjusting seasoning according to taste preferences, it’s no wonder why people love this delicious dish!
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper
- Olive oil
- 300g fusilli or penne pasta
- For the pesto:
- 1 garlic clove, peeled and chopped
- Large bunch of fresh basil leaves (about 50g)
- Small handful of pine nuts (about 25g), toasted
- Grated zest of half a lemon
- Juice of one lemon
- About 75ml olive oil
- Freshly grated Parmesan cheese
Instructions:
- Preheat oven to 200°C/180°C fan/gas mark six.
- Season the chicken with salt and pepper. Heat some olive oil in an ovenproof frying pan over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until golden brown.
- Transfer the pan to the oven and bake for an additional 10-12 minutes or until cooked through.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- To make the pesto, place garlic, basil leaves, pine nuts, lemon zest and juice in a food processor or blender. Pulse until everything is finely chopped but not pureed.
- With the motor running slowly add olive oil in a steady stream while blending continuously till it becomes smooth paste-like consistency
- Season with salt & pepper then stir in grated Parmesan cheese
- When chicken is done remove from oven allow it rest for few mins before slicing into strips
- Drain pasta well and return to the pot. Add sliced chicken and pesto sauce, toss until everything is well coated.
- Serve hot or cold as per your preference with additional Parmesan cheese sprinkled on top for garnish.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Difficulty: Easy
- Yield: 4 servings
Servings Suggestions:
This dish can be served hot or cold. If serving it cold, you may want to add some extra olive oil or a splash of lemon juice to keep the pasta moist.
Expert Tips & Tricks:
- To save time, you can use store-bought pesto instead of making your own.
- Feel free to add any vegetables like cherry tomatoes, spinach or mushrooms according to taste preferences.
- You can also substitute chicken with shrimp if desired.
Nutrition Information:
- Calories per serving – 531kcal
- Fat -29g
- Saturated fat -6g
- Carbohydrates – 34g
- Fiber – 4g
- Protein – 37g
- Sodium – 450mg
Presentation:
This dish can be served in a large pasta bowl, garnished with extra basil leaves and Parmesan cheese. You can also add some toasted pine nuts on top for added crunch.
Note: Nutrition information is an estimate and may vary based on specific ingredients used.
Variations and substitutions for Mary berry chicken pesto pasta recipe:
- Vegetarian Option: To make this dish vegetarian, simply omit the chicken or substitute it with tofu.
- Gluten-Free Option: Use gluten-free pasta instead of regular fusilli or penne to make this dish gluten-free.
- Different Pasta Shapes: You can use different types of pasta shapes like spaghetti, linguine or fettuccine instead of fusilli or penne.
- Add More Veggies: Feel free to add more vegetables to this dish like cherry tomatoes, spinach leaves, roasted bell peppers or mushrooms according to taste preferences.
- Nut-Free Pesto Sauce: If you have a nut allergy, replace pine nuts in the pesto sauce with sunflower seeds or pumpkin seeds.
- Lemon Zest Substitute: If you don’t have lemon zest, you can use lemon juice instead to add a citrusy flavor to the pesto sauce.
- Cheese Substitute: If you don’t have Parmesan cheese, you can substitute it with Pecorino Romano or Asiago cheese.
- Chicken Thighs: You can also use chicken thighs instead of chicken breasts for this recipe if desired.
- Spicier Version: Add some red pepper flakes or chili powder to the pesto sauce for a spicier version of this dish.
- Creamy Pesto Sauce: For a creamier version of this dish, add some heavy cream or half-and-half to the pesto sauce before tossing it with pasta and chicken strips.
Recommendations and notices:
- Use fresh ingredients whenever possible, especially for the basil leaves in the pesto sauce.
- To save time, you can use store-bought pesto instead of making your own.
- Be careful not to overcook the chicken breasts as they can become dry and tough.
- When cooking the pasta, be sure to follow package instructions carefully and cook it al dente (firm to the bite) so that it retains its texture when tossed with other ingredients.
- If serving this dish cold, add a little extra olive oil or lemon juice before serving to keep it moist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- This recipe is customizable by adding more vegetables or substituting the chicken with shrimp or tofu.
- If you have a nut allergy, be sure to substitute pine nuts in the pesto sauce with sunflower seeds or pumpkin seeds.
- For a creamier version of this dish, add some heavy cream or half-and-half to the pesto sauce before tossing it with pasta and chicken strips.
- Remember that nutrition information is an estimate and may vary based on specific ingredients used.
FAQ for Mary berry chicken pesto pasta
Yes, you can substitute the chicken with shrimp or tofu if desired.
Yes, you can make the pesto sauce up to 2 days in advance and store it in an airtight container in the refrigerator.
Be sure to stir your pasta occasionally while cooking it. Once cooked, rinse it under cold water before adding it to other ingredients to prevent sticking.
Yes, this dish can be served hot or cold. If serving it cold, add extra olive oil or lemon juice before serving to keep it moist.
Yes, you can use different types of pasta like spaghetti, linguine or fettuccine instead of fusilli or penne.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
Yes, you can omit the chicken and substitute it with tofu to make this dish vegetarian-friendly.
Yes, you can use gluten-free pasta instead of regular fusilli or penne to make this dish gluten-free.
Conclusion:
Mary Berry’s chicken pesto pasta recipe is a simple yet delicious dish that combines tender chicken breast, al dente pasta and flavorful homemade basil pesto sauce made from fresh ingredients like garlic, pine nuts, Parmesan cheese and olive oil. The result is a vibrant-looking meal that can be served hot or cold depending on your preference. This recipe is easy to make and customizable by adding vegetables of choice like cherry tomatoes, spinach or mushrooms according to taste preferences making it an ideal choice for busy weeknights when you want something quick but satisfying!
