Chicken Pesto Pasta with Basil and Parmesan Cheese.
2 cups spaghetti
water
500g chicken breasts cut into pieces
1 cup pesto sauce
½ lemon
1/4 cup butter cut into slices
salt & pepper
1/2 cup grated parmesan
2 cups shredded mozzarella
basil to garnish
- In small inner pot add spaghetti and cover with water.
- Bring to the boil.
- In large inner pot melt some of the butter.
- Add the chicken, sprinkle with salt & pepper and cook until golden.
- Mix in pesto and squeezed lemon juice.
- Place rest of butter over chicken mix.
- Bring to boil.
- Transfer drained spaghetti to large inner pot, add mozzarella and mix well with chicken mix.
- Return to boil.
- Transfer pot to Ecopot, lid on.
- Cooking time 1 hour.
HINT … Serve with parmesan cheese and basil .
