Anna Haugh – Chicken fricassee with pesto and sun-blushed tomatoes

By Anna Haugh From Saturday Kitchen

Ingredients

For the pesto

For the chicken fricassee

To serve

  • 300g/10½oz new potatoes
  • 30g/1oz butter or 2 tbsp olive oil
  • few sprigs fresh parsley

Method

  1. To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste.
  2. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter once the chicken has cooked through.
  3. Bring a saucepan of water to the boil and cook the new potatoes for 15–25 minutes, or until cooked. Drain and set aside.
  4. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden.
  5. Serve the chicken fricassee with the pesto and sun-blushed tomatoes on top and the potatoes on the side. Garnish with the parsley.

https://www.bbc.co.uk/food/recipes/chicken_fricassee_49365

Barilla Caprese Salad for your lunch

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Still in mood for fresh and tasty recipes? Here are three suggestions you can have fun making with someone this season! Go to the link in bio for the recipes to a delicious penne salad with olives, corn and roasted chicken, to the caprese salad with pesto, and wholegrain penne with tuna and avocado.4w

#passionforpasta#🍝
#barilla#pasta#pastaforlife#pastalover#beautifulcuisines#gastronomy#foodstagram#instafoodie#foodie#foodielife

Barilla Caprese Salad for your lunch

barilla's profile picture

barillaVerified

Still in mood for fresh and tasty recipes? Here are three suggestions you can have fun making with someone this season! Go to the link in bio for the recipes to a delicious penne salad with olives, corn and roasted chicken, to the caprese salad with pesto, and wholegrain penne with tuna and avocado.4w

#passionforpasta#🍝
#barilla#pasta#pastaforlife#pastalover#beautifulcuisines#gastronomy#foodstagram#instafoodie#foodie#foodielife

Anna Haugh – Chicken fricassee with pesto and sun-blushed tomatoes

By Anna Haugh From Saturday Kitchen

Ingredients

For the pesto

For the chicken fricassee

To serve

  • 300g/10½oz new potatoes
  • 30g/1oz butter or 2 tbsp olive oil
  • few sprigs fresh parsley

Method

  1. To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste.
  2. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter once the chicken has cooked through.
  3. Bring a saucepan of water to the boil and cook the new potatoes for 15–25 minutes, or until cooked. Drain and set aside.
  4. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden.
  5. Serve the chicken fricassee with the pesto and sun-blushed tomatoes on top and the potatoes on the side. Garnish with the parsley.

https://www.bbc.co.uk/food/recipes/chicken_fricassee_49365

Anna Haugh – Chicken fricassee with pesto and sun-blushed tomatoes

By Anna Haugh From Saturday Kitchen

Ingredients

For the pesto

For the chicken fricassee

To serve

  • 300g/10½oz new potatoes
  • 30g/1oz butter or 2 tbsp olive oil
  • few sprigs fresh parsley

Method

  1. To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste.
  2. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter once the chicken has cooked through.
  3. Bring a saucepan of water to the boil and cook the new potatoes for 15–25 minutes, or until cooked. Drain and set aside.
  4. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden.
  5. Serve the chicken fricassee with the pesto and sun-blushed tomatoes on top and the potatoes on the side. Garnish with the parsley.

https://www.bbc.co.uk/food/recipes/chicken_fricassee_49365

Anna Haugh – Chicken fricassee with pesto and sun-blushed tomatoes

By Anna Haugh From Saturday Kitchen

Ingredients

For the pesto

For the chicken fricassee

To serve

  • 300g/10½oz new potatoes
  • 30g/1oz butter or 2 tbsp olive oil
  • few sprigs fresh parsley

Method

  1. To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste.
  2. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter once the chicken has cooked through.
  3. Bring a saucepan of water to the boil and cook the new potatoes for 15–25 minutes, or until cooked. Drain and set aside.
  4. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden.
  5. Serve the chicken fricassee with the pesto and sun-blushed tomatoes on top and the potatoes on the side. Garnish with the parsley.

https://www.bbc.co.uk/food/recipes/chicken_fricassee_49365

Barilla® Pesto, Shrimp, and Squash Pasta

Screenshot_2020-08-01 Barilla® Pesto, Shrimp, and Squash Pasta

Prep
Cook
Skill Casual

Ingredients

Ingredients for 8 servings

  • 1 jar Barilla® Rustic Basil Pesto
  • 1 pound peeled and deveined shrimp
  • 1 box Barilla® Penne
  • 1 Zucchini, sliced into thin rounds
  • 1 tablespoon Extra virgin olive oil
  • 1 cup, jarred roasted red sweet peppers, drained and cut into strips
  • ¼ cup grated Parmesan cheese
  • 8 Fresh basil, sliced thin

Instructions

  • Combine the shrimp with ¼ cup pesto; marinate for 20 minutes

 

  • Cook pasta according to package directions, adding squash the last minute of cooking. Drain
  • In a large skillet, heat olive oil over medium heat; add the shrimp. Cook 4 to 6 minutes, turning halfway through, until opaque. Add drained pasta and squash

https://www.barilla.com/en-us/recipes/sauce/pesto-shrimp-and-squash-pasta