- Updated: December 27, 2020
I start off with a soffritto base using the basic ingredients as finely chopped carrots, onions and celery cooked in olive oil. I will then add the marinated chicken to be cooked with the soffritto base.
Soffritto is a mixture of carrots, onions, and celery chopped into small pieces and slowly cooked in olive oil. It is used as a base to add flavour to sauces, soups, and stews.
I usually serve this dish with Lemon pasta (Pasta al limone), Garlic pasta (Spaghetti Aglio e Olio),Lemon pesto pasta, a simple and light Pesto pasta, or any pasta of your choice or rice.
Note:
Tbsp = tablespoon.
Chopped = chopped or cut into ½ cm pieces.
METHOD:
1. Cut the chicken into small ½ cm pieces. Marinate with salt, pepper, lemon zest and pesto sauce for 10 minutes.
2. Drizzle 2 – 3 tbsp olive oil on a pan set at a medium heat.
3. When the oil is warmed up, add the finely chopped onions, carrot, celery.
3. Sauté for 10 to 15 minutes or until the vegetables are soft and fragrant.
4. Then add the chicken and lemon juice to the soffritto.
5. Stir, mix and cook the chicken with the soffritto for another 5 minutes or until the chicken is fully cooked.
6. Then add the chopped parsley into the pan and mix with the dish for ½ minute.
7. Switch off the flame and transfer to a plate and serve hot.
Prep Time: 15 mins.
Cook Time: 25 mins.
Total Time: 40 mins.
Cuisine inspiration: Italian.
Servings: 2 or 4 with pasta or rice.
INGREDIENTS
3 tbsp olive oil.
300 g chicken breasts.
1 onion finely chopped.
2 medium sized carrots finely chopped.
1 stick celery finely chopped.
2 tbsp pesto sauce.
1 lemon for lemon zest and lemon juice.
½ cup parsley finely chopped.
¼ to ½ tbsp salt.
½ tbsp Black pepper.