I’ve been going through a bit of a fresh basil craze. Fresh basil with eggs, fresh basil on sarmies and now the fresh basil in pasta with chicken and a ridiculously creamy parmesan sauce. I think I’m trying to fool myself that whenever I add a handful of fresh basil the dish miraculously turns into something healthy. Fresh = healthy. You understand my reasoning, don’t you? …Uhm, anybody?
Well, the fresh basil makes it taste healthy. Super-duper healthy. The sharpness of the herb uplifts the tender chicken and when it’s drenched in that parmesan sauce … well, let’s just say it’s a cause for celebration. And a second and third helping. Hurray for fresh and healthy basil! Oh, who am I kidding?
250 g pasta (I used penne)
4 chicken breasts, deboned
Handful of fresh basil, chopped
2 tablespoons parmesan cheese
2 tablespoons flour
2 tablespoons butter
400 ml milk
1. Cook the pasta in 500 ml boiling water and some salt. Once cooked, drain the pasta and set aside.
2. Place the chicken in an ovenproof dish and add salt and pepper to taste. Bake for 20 minutes at 180 degrees.
3. When the meat is done, pull it apart using two forks.
4. In a saucepan, mix the butter and flour into a paste over a medium heat. Gradually add milk while continuously stirring. Beware of lumps.
5. When the sauce is thick and starts boiling, add the parmesan and mix with the pasta. Add the chicken and fresh basil.
6. To serve add more fresh basil.