This is a variation of a greek, traditional dish.I use grams for weight measurement, but if needed, you can do the conversion here . Preparation time: around 30 minutes.
2) 500 gr. of Kritharaki (if you can't find that one, any type of short, tubular pasta, like small rigatoni or tiny star pasta, will do)
3) 6 tomatoes, cut in small cubes
4) 90 gr. of canned pesto sauce
5) juice and grated peel of 1 lemon
6) extra virgin olive oil
7) salt, pepper
Boil the pasta as per instructions on the pack. Put the chicken strips, the pesto sauce and the grated lemon peel in a large bowl and marinate for 10 minutes.
Fry the chicken in a large pan for around 10 minutes in moderate temperature. Add the tomato cubes and the lemon, salt and pepper and cook for another 10-15 minutes in moderate temperature again.
The pasta should be ready by then. Strain the pasta, shake any excess water and add some cold water so it doesn't stick on itself. Pour the pasta in the pan with the chicken and the sauce and mix well for a couple of minutes.
You will need:
1) 4 chicken fillets, cut in strips.2) 500 gr. of Kritharaki (if you can't find that one, any type of short, tubular pasta, like small rigatoni or tiny star pasta, will do)
3) 6 tomatoes, cut in small cubes
4) 90 gr. of canned pesto sauce
5) juice and grated peel of 1 lemon
6) extra virgin olive oil
7) salt, pepper
Boil the pasta as per instructions on the pack. Put the chicken strips, the pesto sauce and the grated lemon peel in a large bowl and marinate for 10 minutes.
Fry the chicken in a large pan for around 10 minutes in moderate temperature. Add the tomato cubes and the lemon, salt and pepper and cook for another 10-15 minutes in moderate temperature again.
The pasta should be ready by then. Strain the pasta, shake any excess water and add some cold water so it doesn't stick on itself. Pour the pasta in the pan with the chicken and the sauce and mix well for a couple of minutes.
Serve immediately with breadsticks and fresh, green salad.
