Supplied by Catherine Speedie, owner of  Gingko Good Food restaurant in Parkview

Most Moms try to tick both the quick and delicious boxes. Getting a tasty meal out in under 30 minutes is bliss, especially if you work outside the home or have kids in various extracurricular activities. We’ve given you two quick and easy recipes this week. The chicken recipe has both delicate flavour and visual appeal and is a quick win when you need to get dinner on the table quickly. Many children are resistant to eating green foods, but this delicious pasta recipe with pesto might entice them to change their ways, especially if they help prepare it. You can make loads of pesto in the summer, when basil is at its peak and readily available. Because it is easily frozen, it will last a good couple of months. Use to sex up roasted veggies, omelettes and even cheese and tomato sandwiches.


4-6 servings

  • 1 1/2 cup fresh basil leaves, firmly packed
  • 1/2 cup pine nuts, toasted lightly in a pan over medium heat until golden brown
  • 2 cloves garlic, chopped
  • 1/2 cup extra-virgin cold pressed olive oil
  • 6 tablespoons parmesan cheese, grated
  • Himalyan salt
  • Black pepper
  • 400g green beans, ends trimmed or zucchini
  • Fresh fettuccini if possible or dried
  • Parmesan shavings & extra toasted pine nuts to garnish


  1. Combine basil, pine nuts, and garlic in the bowl of a food processor fitted with a steel-blade attachment (or a blender). Pulse until well chopped. While the machine is still running, slowly add the olive oil, stopping to scrape down the sides of the bowl one or two times. Puree until almost smooth. Transfer the mixture to a large bowl and stir in the grated cheeses. Season with salt to taste. Set aside.
  2. Place about 100ml of filtered water into a large pot & add the green beans to steam for 5-7 minutes or until just tender. Drain.  If using zucchini, cut on the diagonal and pan fry in a little cold pressed sunflower oil.
  3. Cook the fresh/dried pasta separately until al dente. Toss the greens over the pata
  4. Add a couple of tablespoons of filtered water to the pesto to thin a bit. Add the pesto to the pasta and greens and toss to coat. If necessary, add some of the reserved cooking liquid so that the sauce easily coats the pasta. Top with additional shaved parmesan  & pine nuts and serve immediately.



1 tablespoon oil-sesame or peanut oil as these have a high smoke point
450g boneless skinless free range chicken breast, cut into thin slices
1 clove garlic, minced
2 tablespoons soy sauce or teriyaki sauce (or gluten free tamari)
Himalayan salt
Black pepper
2 teaspoons freshly grated ginger or 1 teaspoon powder
100g bean thread noodles (alternatively use rice or egg noodles)
500g mixed vegetables inc carrots, broccoli, green beans, zucchini, red & yellow pepper
1/4 cup water
Toasted sesame seeds and fresh coriander to garnish


  1. Heat oil in a large skillet over medium-high heat until hot. Add chicken strips and cook, stirring frequently, until browned
  2. Add vegetables and cover with the lid. Cook until vegetables are just cooked through, about 5 minutes.
  3. In the meantime, cook the noodles according to package directions. Drain.
  4. Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.
  5. Garnish with sesame seed and fresh coriander

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