This recipe is one of my favorite creations because it brings two very different herbs, cilantro and basil, used in completely different cuisines together. This combination allowed me to clearly demonstrate the power of fusion cooking, hope you get a chance to enjoy this simple but delicious recipe!
2 Pounds boneless, skinless chicken breast – cubed
2 Teaspoons garlic, chopped
1 Teaspoon ginger, chopped
1 Teaspoon White Jasmine Garam Masala
1/2 Teaspoon Salt
3 Tablespoons olive oil
2 Green Cardamoms
2 Whole Cloves
1 Cup fresh basil leaves
1 Cup fresh cilantro
2 Whole dried red chilies
8oz can fire roasted tomatoes
Add chicken in a bowl, add 1 tablespoon olive oil, garlic, ginger, White Jasmine Garam Masala and salt. Mix well and set aside. Add 1 tablespoon olive oil in a sauté pan and add whole spices. Add chicken mixture to the sauté pan and stir gently on medium heat. In a food processor, add basil, cilantro, red dried chilies and salt. Make a coarse paste. Add the paste to chicken and stir well together, add fire roasted tomatoes and leave on medium heat to cook for about 10 minutes.
Prepare penne pasta per instructions on the box, when drained add a tablespoon of olive oil and add cooked chicken with the pesto sauce on top of pasta and serve with garlic bread and a salad on the side.