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Sun Dried Tomato Pesto on Angel Hair and Maple Mustard Chicken

This is a super fast and easy to do pasta recipe.  Another good thing about this is that you can do it in advance and store in the fridge. My stored bottle only lasts about 1 week but I reckon it will last up to 2 weeks in the fridge.  You just have to watch out for the basil leaves and make sure they're not too wilted.




Sun Dried Tomato Pesto

Ingredients:

300 grms of Sun Dried Tomatoes - I just use any brand that's available
1 pack of sweet basil leaves - I just buy the pre packed ones at the grocery, the more basil leaves the more flavorful
1/2-1 cup of grated parmasean cheese - better to use fresh but the dried bottle ones work too
1/2 cup of Extra Virgin Olive Oil - can be adjusted depending on how much basil leaves you use
Salt & Pepper to taste

Angel hair pasta (or any kind of pasta)

Procedure:

Grind sun dried tomatoes (with oil) and basil in a food processor, put in EVOO if mixture gets too dry.  Put mixture in a bowl, add parmasean, salt & pepper and mix.

Cook pasta as indicated on the box.  Mix sun dried tomato mixture while pasta is still hot and serve! Easy!

Maple Mustard Chicken

This chicken recipe is also very simple.  The original recipe is for chicken thighs but since I didn't have any, I just used wings.  The danger with using wings is burning the tips so make sure you watch the chicken closely if you're using wings.

Ingredients:

Half a kilo of chicken wings/thighs
2 Tbsp Honey
2 Tbsp Dijon Mustard
2 Tbsp Grainy French Mustard
Salt & Pepper to taste


Pre-heat oven 350F.

Mix all ingredients except for chicken in a bowl.  Place chicken in an oven safe dish and pour honey mustard mixture over each pc. 

Bake for 40 mins or until juices run clear.

Serve with sun dried tomato pasta and enjoy! :)




Comments

  1. Wow, this looks yummy! Will have to try this recipe sometime :)

    Thanks for your comment - just followed you!

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