This is a pretty simple dish to make and lovely on a warm evening. The feta makes the basil pesto creamy and the lemon adds a striking tang. The smell is divine! The pesto can be made in advance, as it will keep in the fridge for a few days.
The recipe calls for pasta, as it would be best with this, however, we used vermicelli noodles instead (due to an unfortunate moth plague). Luckily, it was still delicious and lighter than the pasta version.
Ingredients 1 large brown onion
500g chicken breast
2 cups fresh basil
150g low fat feta
1 tbsp oil (and extra for frying the onion)
1-2 tbsp water
2 cloves of garlic
Juice of 1 lemon
1 tsp chilli flakes
Put water on to boil for the pasta.
Chop the chicken into 2-3cm pieces. Dice the onion and place in a non stick frypan over high heat with a splash of oil. When the onion is softened, add the chicken.
Meanwhile, roughly chop the basil and garlic and place in a food processor with the other pesto ingredients. Blend until smooth. (The more water you add, the more smooth and runny the consistency, so refrain from using too much if you prefer a chunky pesto.)
Add the pasta to the boiling water. When the chicken is cooked through, take off the heat.
Drain the pasta when al dente. Place in a large bowl and stir through the pesto. Scatter the chicken and onion over the pasta and mix. Serve in bowls.