RECIPE OF THE MONTH | May 2024

Piri Piri Chicken

and Tomato Pesto Pasta

Serves: 4  |  Preparation: 10 minutes  |  Cook Time: 10 – 15 minutes

Ingredients

Piri Piri Chicken Breasts from The
Forage Butchery

400g Lilo’s Chili & Smoked Paprika Pasta

1 jar of Odysea Flame Roasted Red and
Yellow Peppers

2 cloves of garlic (finely diced)

1 Red Onion (diced)

1 jar Seggiano Tomato Pesto

Estate Wild Garlic

Salt and Pepper

Forage Rapeseed Oil

Method

1. With a splash of Forage rapeseed oil, pan fry the chicken breasts for 2 minutes on both side until golden brown. Place in the oven at 180 for 10 – 12 minutes, making sure the chicken is cooked through and juices run clear.
2. Bring salted water to the boil. Add pasta and proceed to cook for 6-8 mins (until pasta is al dente)
3. While the pasta is cooking, sweat off the garlic and onion using a splash of Forage rapeseed oil. 
4. Add pesto to the onions and garlic and mix. 
5. Mix in the cooked pasta and wild garlic. 
6. Season to taste. 

Contact Us

OFFICE: 01446 774113

EMAIL: info@foragefarmshop.co.uk

ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF

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