As a new aim towards healthy eating, I’ve decided to keep track of recipe ideas I have. I don’t claim any of them to be original or completely my own idea, this is more like a record of what I’ve cooked. So to kick this new category off, I’ll write what I’m eating right now. All recipies serve 2 unless otherwise specified. Also, note that I’m not a professional cook and don’t know the correct terms for stuff, so I apologise if I seem naive – but I am!!
Ingredients
- 2 small-medium sized Chicken Breast
- Tin of sweetcorn
- Pasta
- Jar of Pesto stuff
- Olive oil
Instructions
Cook pasta for 2 in water with dash of salt. When cooked, drain water and place into bowl to cool. Add a drop of olive oil to make sure the pasta doesn’t dry up and stick together. Add sweetcorn and mix with hands or spoon. Leave to cool completely (not in fridge!).
Cut up chicken into cubes, and gently fry in olive oil until cooked. I like to turn up the heat full to give it a slight golden edge once cooked, but that’s optional… Add in jar of pesto (you’ll probably need the whole jar as it’s gotta mix with the pasta as well remember!) and stir until sauce is warm. Pour into the bowl with the pasta/sweetcorn mix and stir it in, leaving it to cool. Once cool, place in fridge until lunch time!
I recommend you store the final thing upside down. I noticed today when taking them out the fridge that all the pesto juicy bits had settled on the bottom. If you store it upside down, then when you come to eat it, it will all drizzle down through the whole dish.
