The main course of the 3 course meal/present was a recipe I had been wanting to try for some time but just seemed like too much work for a mid-week meal. But since I had the whole day to prep for it I thought I'd give it a go.


I don't know why I didn't try it sooner, it's as delicious as it looks. I'm looking forward to leftovers for lunch!
A different variation to your normal red tomato pasta sauce, this one has the lovely taste of the roasted capsicum and semi-dried tomatoes. Feta is just the icing on the cake when it comes to this pasta, an absolute must.
Omit the chicken for falafel for vegetarians for a lovely dish.


Spaghetti with Chicken & Semi-Dried Tomato Pesto
Taste Website

2 single chicken breast fillets, excess fat trimmed
1 red capsicum, quartered, deseeded
80g fat-free semi-dried tomatoes
20g shredded parmesan
1 garlic clove, finely crushed
60ml (1/4 cup) fresh lemon juice
2 tsp olive oil
400g dried thin spaghetti pasta
80g reduced-fat feta
1/3 cup chopped fresh continental parsley

1. Bring a large frying pan of water to a gentle simmer over medium heat. Add the chicken and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a clean work surface. Coarsely shred.

2. Meanwhile, preheat grill on high. Place the capsicum, skin-side up, on a baking tray and cook under grill for 8-10 minutes or until charred and blistered. Transfer into a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum.

3. Place the capsicum, semi-dried tomatoes, parmesan and garlic in the bowl of a food processor and process until coarsely chopped. With the motor running, gradually add the lemon juice and oil in a thin, steady stream until combined.

4. Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.

5. Add the semi-dried tomato mixture and chicken to the pasta. Transfer to a serving platter and sprinkle over the feta and parsley. Season with pepper to serve.

Serves 4.