SPAGHETTI
Ingredients
100g Pasta - Spaghetti
* I used Alec Nero Spaghetti 1.6mm
1 tsp Extra Virgin Olive Oil
* I used Alec Nero
3 tbsp Pesto Sauce * can add more
* I used Alec Nero Pesto Alla Genovese
2 Cloves Garlic - minced
1/2 tsp Salt
Method
Bring a pot of water to boil with 1tsp salt
Add pasta into boiling water, stir and make sure they do not stick together. Bring water to another rolling boil. Cover the pot and Off FIRE. Leave it off from fire for 12 minutes. After 12 mins, drain all water and set aside
Heat a skillet on medium heat with olive oil. Add the garlic and sauté till fragrant, add in salt, add in pasta and pesto sauce into the skillet. Stir to combine well
ROAST PARSLEY CHICKEN
Ingredients
2 Chicken Thighs - Debone
1 tbsp Extra Virgin Olive Oil
* I used Alec Nero
1 tbsp Light soy sauce
1/2 tbsp Sesame Oil
1 tbsp Shaoxing Hua Tiao Chew
1/4 tsp Salt
a dash of Parsley Flakes
*I used Mc Cormick
a dash of Black Pepper
Method
Marinate the chicken overnight with above condiments
Pre-heat OVEN to 180 deg C and grill chicken for about 30 mins
ROASTING VEGETABLES
Ingredients
1 Whole Carrots - Cut into round chunks
1 Pack King Oyster Mushrooms - Thick Slice
Dash of Black Pepper
Method
Toss carrots and mushrooms with Chicken Marinade {sauce from the above marinated chicken} and black pepper
Place carrots and mushrooms directly under the chicken, because mushrooms are tasteless, let the mushrooms absorb the flavour from the chicken
Spread the vegetables as a thin layer on the roasting tray. Then prop the chicken on top of the vegetables
The good thing about roasting vegetables with your chicken is that the aroma of the vegetables will enhance the taste of the chicken