UnFussy Chicken & Pesto Pasta

UnFussy Chicken & Pesto Pasta

So today is one of those days I need to accept my limitations. Work is full-on, hubby is working away, kids are busy and I’m exhausted. So suffice it to say, dinner tonight is a bit Unfussy.
It is also not particularly ground-breaking in terms of technique, ingredients… well… anything really but as I was standing stirring the chicken in the pan and staring into space it occurred to me that others probably feel a bit like I do sometimes and that making a grand culinary masterpiece on a Tuesday night isn’t really in everyone’s repertoire so here we go…

Firstly the reason it is a bit Unfussy is because I’m using pre-made/store-bought pesto… ‘Gasp!’ right! Haha – no – I’m sure most home cooks (particularly exhausted working mums with school-aged children and after-school activities) use store-bought pesto and there’s nothing wrong with that however I’m a bit fussy about my sauces and my fridge is full of jars of home-made sauce. Having said that, here’s a pic of my basil:


So I guess I can be excused from not having any ready to go in the fridge right now! Still though – I think this highlights a lot of the pressure we can get caught up in – even if it is self imposed. No, particularly when it is self imposed. Sometimes we have to let ourselves be okay with store-bought. Hell it’s a lot better than some of the alternatives, we didn’t go get take-out and everything was put together here at home so I’m going to stop now with the justification and just accept that this is pretty normal!

Chicken Pesto Pasta

  • 4 chicken thigh fillets, trimmed and chopped into bite-sized pieces
  • 3 heaped teaspoons of pesto (I used basil pesto – any kind would work)
  • 1/2 a cup of cream
  • Salt & pepper to taste
  • Fresh parmesan for serving
  • 4 servings of spaghetti
  1. Coat the chicken pieces in the pesto then toss into a heated pan and cook the chicken through, stirring frequently.
    Chicken and Pesto
  2. Put a pan of water on for the spaghetti
  3. Season chicken as it is cooking and when it is cooked through turn the heat to low and add the cream, stir so it is all incorporated (gentle heat, don’t let it get too hot).
  4. When the spaghetti is cooked take it out of the water and drain it.
  5. Add the drained spaghetti to the chicken and sauce pan and stir to combine.IMG_2781
  6. Serve sprinkled with freshly grated parmesan and if desired – a lovely chilled Semillon Sauvignon Blanc (in this instance – Evans & Tate Classic).
  7. Breathe in. Breath out. Smile and enjoy xx

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