April 2023 - Jason's Pan Roasted Chicken Breast with Pesto Spaghetti and Tomato Sauce
Serves 4 / Nuts / Eggs / Gluten
Ingredients
20g x Fresh Basil, including stalks
5g x Parmesan, grated
5g x Pine Kernels, toasted
1 x Garlic Clove, crushed
4 x Chicken Breasts
200g x Tipo “00” Superfine Pasta Flour
2 x Eggs
4 x Garlic Cloves, thinly sliced
75ml x Extra Virgin Olive Oil, plus a little extra
1 x 400g Tin Chopped Tomatoes
Salt
Black Pepper
Method
Put the basil, parmesan, pine kernels, garlic and 25ml of olive oil in a small food processor and blend until fairly smooth, then season to taste and set aside
Pour the Flour onto a clean worktop and crack the Eggs into a well in the Flour
Use a fork to break the yolks and start working the flour into the egg
As the dough starts to come together, use your palms to knead it until smooth (about 7 minutes)
Wrap the dough and rest it in the fridge for 30 minutes
Warm the olive oil over a very low heat and add the garlic, cooking very gently for 5 to 8 minutes to infuse its flavour into the oil - don’t allow the garlic to colour
Add the tomatoes to the pan plus half a can of water to rinse any remaining pulp, then cook gently for 30 minutes, stirring occasionally, then keep warm
Meanwhile, use a pasta roller to roll the dough into sheets, before feeding the sheets through a spaghetti roller
Drape the spaghetti over the handle of a wooden spoon and set aside
Bring a large pan of salted water to a boil
Meanwhile heat a wide based lidded sauté pan on a medium heat, then season the chicken and brush with a little oil
Sear in the sauté pan, skin side down for 3 to 5 minutes, or until the skin is golden
Turn the chicken breasts over and put the lid on the pan before turning the heat to low
Cook the chicken for a further 10 to 15 minutes, or until the core temperature is above 74°C, then cover with foil and rest
Cook the spaghetti in the boiling salted water and cook for 3 to 4 minutes
Drain the pasta and add to the cleaned sauté pan
Add the Pesto and toss well until thoroughly mixed
Roughly divide the spaghetti into four portions and use a carving fork to twirl the spaghetti around, before placing in the centre a warmed pasta bowl
Place a chicken breast on top of the spaghetti and spoon the tomato sauce around the spaghetti and serve
Enjoy!
