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| Grilled chicken with basil-mint pesto on peanut butter pasta |
Instead of relying on salt to season your dishes, turn to
herbs, spices, and aromatics. Pesto, spice rubs, and herb marinacles will
flavor your meats in deliciously vibrant way
Serves 4 Perp Time 1 hour Cooking Time 30 minutes
FOR the basil-mint pesto
GRAB: 1/2 cup canola or olive oil. 1/2 cup fresh basil
leaves. 1/2 cup fresh mint leaves. 3 tablespoons ginger, minced. 3 cloves
garlic, minced. juice of 1 lemon. salt and pepper to taste. 1/2 kilo boneless
and skinless chicken breast. sliced into small fillets
FOR the peanut butter pasta
GRAB: 3 tablespoons peanut butter. 1 cup water. 2 teaspoons
low-sodium soy sauce. salt and peper, to taste. 250 grams fettuccine or
linguine. fresh mint leaves for garnish - optional
MAKE: 1- Make the basil-mint pesto: In a blender. combine
oil, basil, mint, ginger, garlic, and lemon juice. Blend until a paste is
formed. Season with salt and pepper. Set aside. 2- Marinate the chicken: Place
chicken on a tray or a dish with sides. Pour pesto over and chill in the
refrigerator for 30 minutes. 3- Grill each chicken fillet over a stovetop grill
or over prepared coals, occasionally basting chicken with remaining pesto. 4-
Make the peanut butter pasta: Mix peanut butter, water, and soy sauce in
saucepan. Bring to a boil and mix until well combined. Season to taste with
salt and pepper. Toss in cooked fettuccine until the pasta is well coated. 5-
Transfer pasta to a platter and top with grilled chicken. Garnish with mint
leaves and serve hot
