Quick Chicken Pesto Pasta

For those days or nights you just want a quick but tasty meal, try this Chicken Pesto Pasta

Serves four

400g pasta spirals
2 large chicken breasts
200g cherry tomatoes

For the pesto sauce
2 handfuls basil leaves
handful pine nuts
150ml Italian extra virgin olive oil
salt and fresh ground black pepper

To serve
50g freshly grated parmesan cheese

Cook the pasta in salted boiling water according to the packet instructions.
While pasta is cooking, cut chicken into thin strips and lightly fry in olive oil.
Finely chop the basil and pine nuts and place in a bowl. Stir in extra virgin olive oil, season with salt and pepper and leave to stand for five minutes.
Chop cherry tomatoes in half and add to chicken for last minute of frying.
Drain pasta and toss well with chicken, tomatoes and pasta.
Serve straight away, scattered with grated Parmesan.

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