Recipes & Stuff!! - Chicken Pesto Pasta with Coconut Milk

Chicken Pesto Pasta with Coconut Milk

Ingredients

• 150g Ayam Brand Coconut Milk 
• 80g sliced chicken 
• 3pcs cherry tomato 
• 1tbsp minced garlic 
• 10g arugula 
• 30g broccoli 
• Pinch of salt 
• Pinch of black pepper 
• Pinch of chicken powder 

Pesto Sauce

• 130 g basil leaves 
• 25g parmesan cheese 
• 60g olive oil 
• 40g pinenut 
• 2pcs whole garlic 
• Pinch of salt 
• Pinch of black pepper 

Method

1. Cook pasta in a pot of boiling water for 6-8 minutes. 
2. Strain in a colander and drizzle olive oil and toss well. 
3. To make pesto sauce, pluck the basil leaf from the stalk. Discard the stem. 
4. Roast the pinenuts in a tray at 180C for 6-8 minutes. Ensure that the pinenuts are cooled throughly before adding into the blender. 
5. In a blender, pulse the basil and pinenuts, then add in the olive oil gradually. 
6. Add in the rest of the pesto ingredients, mix well and it is ready for use. 
7. In a hot pan, drizzle in olive oil and add minced garlic,cherry tomato, chicken thigh and broccoli. Stir-fry for 1 minute. 
8. Add in the coconut milk, pesto sauce and bring to boil. Add in the pasta and season with salt, black pepper and chicken powder. 
9. Once ready, transfer to a bowl and finish with arugula on top of the pasta. Ready to serve.