I had some leftover boiled pasta, left over from my meal prep earlier this week and some chicken breasts from a day when my son was not home for dinner, so I thought of making a quick Verde Chicken and serve it with my pasta.
You can easily turn this into a vegetarian dish by using paneer instead of chicken. Click here to watch the video
It is a very simple dish to put together (especially if you have done your meal prep ahead of time).
I personally, do not like the flavour of basil and my daughter doesn’t like mint, so I have limited my pesto to coriander. Below is my recipe…
Coriander Pesto (but it’s Verde Pesto because it is still green)
1 bunch of coriander leaves with stems
2 green chillies
a bit of ginger
3 cloves of garlic
1/2 cup pine nuts
2 Tablespoons vinegar
salt to taste
and some olive oil
All you need to do is wash the coriander and remove the roots.
Chop everything into small pieces and pulse it in your food processor!
Loosen with the olive oil until you get the consistency you want.
You can keep this in the refrigerator for 2 weeks and use it with many dishes. I use it to marinate chicken and lamb kebabs and I also use it to make hotplate paneer.
To make the chicken, just marinate it with the coriander pesto.
Cook the chicken in a skillet with a bit of olive oil and drain on a paper towel.
In the same skillet, brown the chopped garlic.
Cooking in the same pot will allow you to scrape all the fond back into the pasta, making it even more flavourful.
There you have it.
Brocolli and pasta cooked in garlic. and gently flavoured with the diced tomatoes.
This pesto is also great for a Creamy Coriander Chicken and you can find the recipe here
Thank you very much for being here. I do hope you will try this and drop me a comment. You can also follow me on Instagram where I post regularly.