POLOKWANE – Like most combinations, lemon and garlic work very well with chicken as it adds a tart flavour.
Basil, the herb used in this recipe, is considered one of the healthiest herbs. It’s best when fresh, exuding a sweet, earthy aroma that indicates not only the promise of pleasantly pungent flavor, but an impressive list of nutrients.
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
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
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
