POLOKWANE – Basil, also known as Saint Joseph’s Wort, is a herb belonging to the mint family with benefits including reduced inflammation, anti-aging and antibacterial properties.
When you’re adding pasta recipes to your meal planner, don’t forget this flavoursome and delicious Basil, Lemon and Garlic Chicken Pasta, says What’s for Dinner.
Ingredients
– 1 x KNORR Chicken Stock Pot
– 30ml basil pesto
– 30ml olive oil
– 4 chicken breasts, sliced into strips
– 1 clove garlic, crushed
– juice and zest of one lemon (75 ml juice)
– -300g penne, cooked
– 8 courgettes, sliced
– 250ml cream
– parmesan to serve, grated
Method
– Heat the oil in a large heavy-based pan
– Brown the chicken pieces, courgettes and garlic for about 5 minutes or until the chicken is cooked through
– Stir through the basil pesto, lemon juice, lemon zest, cream and KNORR Chicken Stock Pot
– Bring to the boil, reduce heat and simmer for 5 minutes
– Serve with penne and grated Parmesan
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
