I have made a pesto out of roasted capsicums, added this to the spinach noodles and topped it with crumbled feta.
The salad was imitating the one you get from KFC/Red Rooster as I really like those! It did not taste exactly like theirs but was very good.
This recipe looks quite long however do not be daunted as it is quite easy to make particularly if you make the salad and pesto the day before, leaving you with only the chicken and noodles to make on the day.
Ingredients For the pesto 1 cup roasted capsicums in oil, drained
½ cup Parmesan cheese
1/8 cup olive oil
½ cup parsley
1 garlic clove
For the coleslaw ½ cabbage
¼ cup carrot
1 - 2 tbsp onion
3 - 4 tbsp sugar
Bit of salt and pepper
¼ cup mayonnaise
¼ cup milk
¾ tbsp white vinegar
1¼ tbsp lemon juice
For the chicken and noodles 150 g spinach noodles
About 600 g chicken breast fillets
1 shallot, sliced
1 - 2 cloves garlic, crushed
¼ cup dry red wine
1 tbsp parsley, chopped
¾ cup chicken stock or
chicken soup Just over ½ cup pesto
About 20 g parmesan cheese, grated
75 g feta cheese, crumbled
Method For the coleslaw
This can be made ahead, or even the day before by grating the cabbage, carrots and onions finely in a processor or similar.
Add the rest of the ingredients and mix.
Cover and put in the fridge for a few hours and if too much liquid, pour a bit off.
For the pesto
This can also be made the day before or even earlier as it will keep in the fridge for a few months.
Put all the ingredients in a food processor or blender and blend till it forms a thick paste.
Pour into a glass jar and keep in the fridge till needed.
For the chicken and noodles
Cook the noodles as per packet instructions and I left them in hot water till the rest of the meal was ready.
Heat the oil in a wok or large saucepan and cook the chicken until browned and almost done - this will depend on the size of the breasts, but do not overcook.
Cut into small bite sized pieces after a few minutes when they have cooled down a bit.
Cut to about this size
Cover and keep warm.
Put the onion and garlic in the same pan and cook until the onion is soft and transparent.
Stir in the wine, parsley, stock and the home made pesto.
Bring to the boil and simmer for up to 5 minutes or till it thickens slightly.
Add the warm chicken pieces and the parmesan and stir until heated through.
Mix the drained spinach noodles into the chicken mixture.
Add the crumbled feta on top for a delicious meal!
Serve with the salad either on a separate plate or on the side.