Recipe for Chicken and Penne Pasta with a creamy pesto sauce
1 free range chicken breast – cut into strips
100g green beans – trim ends and slice in half
1 spring onion – slice finely
2 tbsp fresh basil pesto
2 tbsp cream
15g parmesan cheese – grate finely
olive oil, salt & pepper (from your pantry)
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the penne and cook for 6-8 minutes. Add the green beans for the final 4 minutes of cooking time. Once cooked, drain and keep warm in a colander over a saucepan of hot water on low heat. Drizzle with a little olive oil to prevent the pasta from sticking together.
Heat a few glugs of olive oil in a large non-stick frying pan on medium heat. Slice the chicken in to strips (about 10 to 15mm) – small enough to cook quickly. Season with salt and pepper. Add the chicken strip to the hot oil and pan fry for about 6 or 7 minutes until done and nicely browned. Add the spring onions and cook for another 2 minutes. Now add the pesto and cream and stir until you get a thick, creamy sauce. Finally add the penne and beans and mix through. Check seasoning.
To serve, divide the chicken pesto pasta between the plates. Scatter with parmesan.