Chicken Pasta with Butternut and Pesto
Recipe by Reuben Riffel
Serves: 3- 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
For the pasta:
- 250g boneless and skinless chicken thighs, cubed
- ½ cup light soya sauce
- 250g butternut, peeled and cut into cubes
- 1 punnet cherry tomatoes
- 2 cloves garlic, minced
- 125 ml chicken stock
- 2 Tbsp dijon mustard
- 2 Tbsp Harvest Table Multi Collagen Granules
- 350g gluten-free penne, cooked to package instructions
- Olive oil
- Salt and pepper to taste
For the pesto:
- 1 bunch basil
- 1 bunch parsley
- 2-3 Tbsp olive oil
- 4-5 sundried tomatoes
- Salt and pepper to taste
To serve:
- Coconut yoghurt
- Fresh parsley
Method
Start by marinating the chicken. In a large bowl add chicken and soya sauce and toss together until fully coated. Allow to rest for 10-15 minutes. Meanwhile, to make the pesto, add the ingredients to a food processor and blend until combined. Do not over blend to give the pesto a more robust texture. Set aside.
Add the butternut to a pot of simmering water and boil until tender but not too soft. Strain the butternut and transfer to a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven at 180°C for 10-15 minutes until fully cooked but still firm. Set aside.
Place a large pan over medium to high heat. Add a drizzle of olive oil and grill the chicken thighs for 3-4 minutes each side. Remove from the pan and set aside. To the same pan, add the cherry tomatoes, garlic and a drizzle of olive oil and slowly cook together until they begin to break down. Add the stock along with the mustard and stir to combine. Add The Harvest Table Multi Collagen Granules and simmer for 15 minutes until dissolved. Add the pasta and chicken thighs to the sauce, along with 2-3 tablespoons of the pesto. Add the butternut and stir through gently, taking care not to break the butternut down to much. Transfer the pasta to a serving dish. Add dollops of the coconut yoghurt on top and garnish with fresh parsley.
