- Chicken breasts
- Parmesan cheese
- Penne pasta
- Brazil nuts
- Fresh kale
- Olive oil
Isn’t making a tasty lunch just the biggest pain in the hole?
Do you walk out of the office every single day and think “I’m sick of eating these rotten sambos every single day”? Well, there’s an alternative.
Lash this recipe together in the evening and then fire the rest of it into a lunchbox for tomorrow. I can’t stress enough just how easy it is to make, and with loads of kale and basil in there, you’re packing yourself full of goodness at the same time.
Absolutely fecking gorgeous so it is.
The ingredients are all simple and you can make as much or as little as you want, but it’s worth doubling up to have enough for the lunchbox.
Lash the brazil nuts in. You could use pine nuts, but they’re expensive little feckers.
Grab a whole bag of basil. I don’t remove the stalks or anything, as they have great flavour.
Cut up a few knobs of parmesan.
Throw the whole thing into a blender and lash a good load of oil in.
Blend it up. The key is to add in slowly until it’s as blended as you want it. The thicker the better I say.
Scrape it out into a bowl.
Grab the kale out. You’ll want to remove any stalks that are thick and woody as they taste horrible.
Add the pasta to boiling water.
Grab the breasts out.
Slice ’em up into little medallions (chef term for round little pieces ). Season them with salt, pepper and oil.
Heat up a grill pan to smoking hot and lash the bastards in. Don’t fiddle around with them.
Strain the pasta off and lash on the pan again to a high heat with some oil.
Throw the whole load of kale in. Don’t worry, it looks way too big but it shrinks quickly.
Flip the chicken over. Will only take a couple of minutes to cook as they are so thin.
Lash the pasta into the pesto once it’s cooled down.
Wait for everything to cool down (which is incredibly hard when you’re starving).
Stir it all together.
Lash in the chicken, making sure that it’s been cooked the whole way through!
It’ll look absolutely kick-ass when on a plate, then just wrap the rest up and toss it in the fridge for tomorrow! All done.
Eat some when it’s ready and keep the rest for tomorrow. You can whip it out at your desk while catching up on the news, instead of wandering out in the wind and rain looking for a decent feed and spending half your lunch break queuing. Give it a try.