A little something for you

FRESH BASIL, SUN-DRIED TOMATO AND CHICKEN LINGUINE

Perfect with chilled Little Beauty Sauvignon Blanc
Serves 4

INGREDIENTS

• 4 chicken breasts (cut into strips)
• Linguini (enough for 4 serves)
• Olive oil
• 2 medium sized bulbs of garlic
• 2 medium red peppers
• 2-3 medium red onions
• Ground black pepper, sea salt
• 1 cup of sun-dried tomatoes (preferably in olive oil)
• ¼ cup of capers
• Bunch of fresh basil
• Bunch of fresh parsley, finely chopped
• Quarter cup of toasted pine nuts
• Fresh shaved parmesan cheese
• Little Beauty Sauvignon Blanc

METHOD

Heat oven to 200° C. Cut tops off garlic bulbs, drizzle with olive oil and place in oven for about 30-40 mins (until garlic is soft and can be squeezed out). Meanwhile, cut the stalks off the red capsicums and remove seeds. Place in oven with garlic and cook until skins turn dark, turn once whilst in oven. Cool peppers and remove skin. Slice and sauté the red onions until translucent, set aside. Place sun-dried tomatoes, capers, two tablespoons of torn basil, two tablespoons of chopped parsley, red capsicums, soft garlic and black pepper (for seasoning) in a food processor. Puree, adding olive oil, until smooth. Set aside.

Heat pan with a splash of olive oil, season oil with ground black pepper and sea salt. Sauté chicken strips until cooked. Add a splash of Little Beauty and sprinkle in some torn basil and chopped parsley.

Cook linguini according to packet instructions. When cooked, drain to a colander; rinse linguini with hot water and leave to drain removing excess water.

Put linguini and chicken in a large bowl, mix in sun-dried tomato puree. Sprinkle with remaining torn basil, chopped parsley, shaved parmesan and pine nuts.

Enjoy with Little Beauty Sauvignon Blanc and warm ciabatta.