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for the home cook
Chicken Pesto Pasta
As I'm sure you know by now, my love of pasta knows no limits but I've never been the biggest fan of pesto.
I had it once and found the taste to be a little overwhelming so I didn't try it again for ages, but now I know I must have just had a bad batch because not only is this an absolutely yummy dish, it has officially converted me to a pesto liker (in small amounts so if you love pesto feel free to add more or less when cooking to your taste)
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Also, this literally takes. no. time.
I love it - you could make this in your sleep !
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Yield: 4 servings
Prep time: 1 min
Cook time: 19 mins
Total time: 20 mins
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Ingredients:
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​Chicken Breast 200g
Tagliatelle Pasta 1 pack
Pesto (6 tbsp)
Baby Tomotoes
Salt (to taste)
Dried Basil (1 tbsp)
Black Pepper (2 tsp)
Olive Oil (4 tbsp)
Grated Parmesan (optional)
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Grocery Shopping:
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Prep: ​
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Cut chicken breast into bite size chunks, season with some salt, black pepper, dried basil and set aside.
Chop mushrooms and set aside.
Instructions:
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​1. In a pot add some salt to boiled water then add the pasta and cook according to packet instruction, once cooked, drain and set aside.
2. On a skillet, heat olive oil and add chicken chunks and fry on medium heat for about 5 minutes tossing occasional until chicken has browned and cooked through. Then remove from the skillet and drain on a paper toweled plate.
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3. Drain the skillet of excess oil leaving about 2 tbsp of oil, then add the pasta to the skillet also adding the chicken and then stir the contents together.
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4. Add the pesto gradually spoon by spoon, stirring to make sure the pesto is well incorporated around all the pasta (feel free to add more or less pesto as you like to your taste).
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done. Add salt, maggi, basil, stir and continue to cook on low heat for another 5 minutes, stirring occasionally. Add a few tomatoes to the skillet and cook with the pasta for a further 2 minutes before removing the skillet from heat.
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Serve and eat !
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Serve whilst hot and top with extra tomatoes, grated Parmesan (optional) and you already know I went for some extra black pepper...
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Enjoy !
