Chicken Pesto Pasta With Extra Virgin Olive Oil

It’s that time again.  Your much anticipated bottle of Morocco Gold 2021 Harvest has just arrived, and you want some fresh ideas to enjoy the best extra virgin olive oil – the Mediterranean way!

With lots of fruit and vegetables coming into season, Spring is a great time to try out some new recipes to keep your body and mind in good health.

Our latest 2021 Morocco Gold Harvest has produced the lowest acidity level at 0.2%  (a key quality indicator), as well as the highest polyphenol count we have achieved to date at 644mg/kg.

So, not only will you be treating your dishes to an updated infusion of Morocco Gold’s unique rich flavour, but your family will benefit from an even higher concentration of polyphenols’ antioxidant superpowers.

Etymology

First attested in English in 1874, the word “pasta” comes from Italian pasta, in turn from Latin pasta, latinisation of the Greek παστά (pasta) “barley porridge“. Source: Wikipedia

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Ingredients

  • 2 chicken breasts, approx. 120 g each
  • 6-8 tbsp Morocco Gold Extra Virgin Olive Oil, plus extra for drizzling
  • 1 onion, peeled and cut in half (optional)
  • 1 garlic clove
  • 1 tbsp pine nuts
  • 1 garlic clove
  • 1 tbsp pine nuts
  • Basil leaves
  • 20 g pecorino, grated
  • 20g parmesan, grated
  • 450g dried pasta
  • Salt, to season

Instructions

  1. Preheat the oven to 220C/200C Fan/Gas 7.
  2. Drizzle the chicken breasts with Morocco Gold Extra Virgin Olive Oil, season and wrap in kitchen foil. Bake in the oven for around 15–16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.) Alternatively, you can poach the chicken – place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10–15 minutes, with a lid on, until the chicken is completely cooked.
  3. While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then extra virgin olive oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese.
  4. Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto.
  5. Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening.
  6. Serve your completed chicken pesto pasta.

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