This is a deceptively simple meal that can be thrown together in under 15 minutes, but looks beautiful on the plate. Pair with a glass of chilled white wine and this dish becomes the hero of impromptu entertaining.
Serves 4
4 free range chicken breast fillets
Olive oil, as needed
Salt and pepper, as needed
1.5 litres water
1 tbsp salt
250g pasta – penne or rigatoni
200g cherry tomatoes
3 tbsp pesto
Preparation Time: 8 minutes. Cooking Time: 20 minutes.
1. Brush the chicken fillets with a little olive oil and season well.
2. Heat an AGA Cast-Iron Grill Pan or frying pan on the boiling plate, hotplate on boiling setting or induction on high.
3. Place the chicken fillets on the preheated pan and cook for about 5 minutes, until browning.
4. Transfer the grill pan to the simmering plate or reduce to simmering setting to complete the cooking. This will take about 10-15 minutes, depending upon the thickness of the chicken. Turn the chicken over.
5. Meanwhile cook the pasta. Bring the water to the boil in a covered saucepan on the boiling plate setting, add the pasta and salt, if using. Return to the boil. Cook for the time indicated on the packet. Alternatively, the pasta can be brought to the boil then covered and placed on floor grid on the floor of the simmering oven and left for the time indicated on the packet
6. Add the tomatoes to the grill pan 5 minutes before the end of cooking.
7. Drain the pasta and add the pesto and mix well together.
8. Serve the chicken and tomatoes on a warm plate with the pesto pasta.
