Lemon Thyme Pasta With Chicken Rolls - cooking recipe

Ingredients

3 oz cashew nuts, toasted
2-3 None garlic cloves, peeled and crushed
3 tbsp flat leaf parsley, chopped, plus extra to garnish
3 tbsp lemon thyme, leaves picked and chopped, plus extra to garnish
2 oz pecorino cheese, grated
1/2 cup olive oil, plus 4 tbsp
1/2 cup reduced fat cream cheese
1 tbsp clarified butter, or canola oil
4 None chicken breasts
1 None 14 oz package tagliatelle
1 None lemon, cut into wedges

Preparation

Place the toasted cashews in a blender with garlic, parsley, thyme, pecorino cheese and 1/2 cup of the olive oil. Blend to a thick puree. Season with salt and freshly ground black pepper. Mix half the cashew pesto with the cream cheese.
Thinly slice the chicken breasts. Place between plastic wrap and flatten with a rolling pin. Spread each thin piece of chicken with some of the cheese mixture and roll up and secure with a wooden toothpick. Heat the butter or oil in large deep sided skillet and cook the chicken rolls for 8-10 minutes until golden and cooked through.
Meanwhile, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of the cooking liquid and return both to the pan. Stir in about 2/3 of the remaining cashew pesto. Squeeze one wedge of lemon over the pasta. Mix the remaining pesto with the 4 tbsp of oil in a small container.
Serve the pasta and chicken rolls, garnished with thyme, parsley and remaining lemon wedges. Top with some of the remaining pesto and oil, if desired.