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Categories:Viewed: 17 - Published at: 2 years ago
Ingredients
- 1 clove garlic, peeled
- 1 large bunch basil, washed and leaves removed
- 30 g pine nuts, dry toasted in a frying pan
- 30 g grated Parmesan cheese
- 6 tbsp olive oil
- 400 g penne pasta
- 300 g cherry tomatoes, halved
- 250 g chicken fillets, cut into thin slices
Method
- Leaving a few basil leaves for garnish, puree the basil, pine nuts, garlic, 5 tbsp oil, and Parmesan cheese, until you have a thin pesto. Season to taste with salt. Cook the pasta in boiling salted water according to package directions.
- Heat 1 tbsp oil in a frying pan, sear the chicken for 3-4 minutes, turning several times, until cooked through. Season with salt and pepper and remove from pan. Add the tomatoes to the same frying pan and cook for about 3 minutes, until the skins pop. Check the seasoning.
- Drain the pasta and add it to the tomatoes, along with the chicken and pesto. Add 1 - 2 tbsp of water, if necessary, and heat through. Serve the pasta, garnished with the remaining basil leaves.
