Quick and simple recipe for Basil Pesto and Chicken Penne Pasta
500g chicken fillets
6 tbsp basil pesto
200g cherry tomatoes – cut into quarters
40g hard cheese – grate finely
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Penne: Place a pot on medium-high heat and add boiling water. When the water is at a rolling boil, add the penne and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and rinse with cold water. Drizzle with a little olive oil to keep the pasta from sticking together.
Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Remove from the pan, shred with two forks and leave to cool slightly.
Pesto chicken: Add the chicken to the pasta and mix in the pesto. Season with salt and pepper to taste.
Serve by mixing in the tomatoes and top with the hard cheese and rocket.