This is amazingly good. I made it up, it kind of evolved from other pasta dishes I've made. I've made this about a hundred times now and I'm convinced it's one of the best.
1. Place a tablespoon of olive oil and a scored garlic clove in a pan with a close-fitting lid. Place a chicken fillet, just a dash of white wine or water, some sliced red pepper and several sliced medium mushrooms in the pan, and set it on a low heat. It has to be low so it won't burn. The idea is to cook the fillet through without browning it - it kind of poaches. Turn it after a few minutes. Experiment to get it right.
2. Meanwhile set your pasta cooking. Whatever you like. It works well with gnocchi, spaghetti, rigatoni.
3. Throw a cup of peas or snow peas in with the pasta so their cooking time coincides with when the pasta is done. (Remember, snow peas are done in thirty seconds.)
4. Slice an avocado into half and then cut the halves into half-inch segments.
5. When the chicken is almost cooked through, remove it from the pan to a cutting board and dice it in three-quarter inch cubes using your sharpest knife. Because it is barely cooked, this will be easier - don't sear it, it will not cut so easily. Return the cubed chicken to the pan with the avocado slices and and a generous tablespoonful of pesto mixture and place the lid back on. Cook until done, give it a shake to mix the pesto around, just a minute or so longer and still on a low heat, please!
6. Drain the pasta and peas and place in a large serving bowl. Add the contents of the pan over the top. Add grated or slivered parmesan, pepper and salt and chopped parsley.
It's great isn't it? And remember, I invented this dish.
1. Place a tablespoon of olive oil and a scored garlic clove in a pan with a close-fitting lid. Place a chicken fillet, just a dash of white wine or water, some sliced red pepper and several sliced medium mushrooms in the pan, and set it on a low heat. It has to be low so it won't burn. The idea is to cook the fillet through without browning it - it kind of poaches. Turn it after a few minutes. Experiment to get it right.
2. Meanwhile set your pasta cooking. Whatever you like. It works well with gnocchi, spaghetti, rigatoni.
3. Throw a cup of peas or snow peas in with the pasta so their cooking time coincides with when the pasta is done. (Remember, snow peas are done in thirty seconds.)
4. Slice an avocado into half and then cut the halves into half-inch segments.
5. When the chicken is almost cooked through, remove it from the pan to a cutting board and dice it in three-quarter inch cubes using your sharpest knife. Because it is barely cooked, this will be easier - don't sear it, it will not cut so easily. Return the cubed chicken to the pan with the avocado slices and and a generous tablespoonful of pesto mixture and place the lid back on. Cook until done, give it a shake to mix the pesto around, just a minute or so longer and still on a low heat, please!
6. Drain the pasta and peas and place in a large serving bowl. Add the contents of the pan over the top. Add grated or slivered parmesan, pepper and salt and chopped parsley.
It's great isn't it? And remember, I invented this dish.
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