SARAP DIVA: With Heart Evangelista-Escudero #ShoppingsFREE episode

With Heart Evangelista-Escudero | Sarap Diva | http://www.urmajestysire.wordpress.com | All rights reserved

Watched her since ‘Ang TV’ days and could still recall what a TV Network top executive said to her when she was late for a workshop or was it a taping schedule?

Anyway, top TV exec asked, “Do you really want to be an artista?”

Heart’s reply, “Opo.”

TV Executive: “Then always be on time and be professional.”

I also followed her romance with Jericho Rosales, Daniel Matsunaga and Sen. Chiz Escudero. From a rebel teenager to a fashionista lady to a sophisticated Senator’s wife. Her life is really one for the books and she’s just 30 years old!

Sarap Diva’s taping day with her was such a joy! If you saw it, I can vouch that the her lines at SM Supermarket, Crate & Barrel and Hive Hotel are not scripted. Who would’ve thought that she (now the wife of a Senator) will answer each and every question by Asia’s Songbird and Cooking Diva Regine Velasquez-Alcasid – Yes, even the ‘very very light’ questions (read: not rated SPG). Hmmn, maybe we’ll add it on our webisode on Facebook)

She cooked ‘Creamy Chicken Pesto Pasta’ while discussing things in common with the Cooking Diva. Like having kids before marriage (from their husbands former marriage), the adjustments after marriage, first fight as a couple, managing finances (read: limiting shopping sprees), etc.

I don’t care what bashers say, Heart Evangelista-Escudero is indeed Philippine Showbiz’s Sweetheart!


SARAP DIVA: ‘CREAMY CHICKEN PESTO PASTA’ by Heart Evangelista-Escudero Recipe


‘CREAMY CHICKEN PESTO PASTA’ by Heart Evangelista-Escudero on Sarap Diva

1 (16 ounce) package pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup pesto sauce
3/4 cup cream

– crushed red pepper flakes to taste
– 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips

2 cups fresh basil leaves
3⁄4 cup grated parmesan cheese 3⁄4 cup olive oil
3 minced garlic cloves
1⁄4 cup pine nuts

– Combine all ingredients in blender or food processor and blend on medium speed about 3 minutes, stopping occasionally to scrape sides; blend until smooth.

– Bring a large pot of lightly salted water to a boil

– Add pasta and cook for 8 to 10 minutes or until al dente; drain

– Heat oil in a large skillet over medium heat

– Saute garlic until tender, then stir in chicken

– Cook until chicken is golden, and cooked through

– Combine pasta, chicken, sun-dried tomatoes, cream and pesto. Toss to coat evenly.