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Wheat Free Char grilled Chicken Pasta With Pesto

This recipe is Gluten free, Wheat free and Dairy free.

ingredients

serves 6
300 ml (10 fl oz) 1 1/4 cups of olive oil
3 fresh rosemary sprigs, halved
4 chicken breasts, skin on
500 g (17 oz) 6 cups of corn or rice
Gluten free pasta tubes
1 large bunch 55 g (2 oz) 4 cups of fresh coriander (cilantro)
30 g (1 oz) 1/2 cup of fresh parsley
1 clove of garlic, peeled and crushed
100 g (3 1/2 oz) 3/4 cup of pine nuts , ground in a food processor
Salt and freshly ground black pepper

method

1. Brush a char-grill pan with a little of the oil.

2. Place the rosemary and chicken breasts in the pan and cook until the chicken is crispy and cooked through (about 10 minutes). Discard the skin, then slice the chicken breasts diagonally into bite size pieces.

3. Discard the rosemary.

4. While the chicken is cooking, boil the pasta in a pan of salted water until just tender.

5. Drain and refresh under hot water.

6. Toss in a bowl with one tablespoon of the olive oil. Mix in the chicken pieces.

7. In a food processor, blend the remaining oil with the coriander (cilantro), parsley, garlic and pine nuts until smooth.

8. Stir the coriander (cilantro) pesto sauce into the pasta, adjust the seasoning if necessary, and serve immediately.

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