Perfect Poultry Pesto Pasta November 27, 2014
This recipe deliciously combines chicken with penne, pesto, and parmesan – so we sum it up as perfect!
Ingredients for two people
|2 tbs||olive oil|
|2 fillets||chicken breast|
|200 g||penne pasta|
|1 punnet||cherry tomatoes, halved|
|50 g||parmesan, grated|
For the chicken
Heat half the oil in a large frying pan over medium-high heat. Season chicken with salt and pepper then transfer to the frying pan. Cook the chicken for 5 minutes on each side or until cooked through (it’s really not good raw!). Transfer to a plate and cover with foil to keep it warm.
For the pasta
In a large pot bring some salted water to the boil. Add the pasta and a good drizzle of olive oil to the boiling water and cook for approximately 10 minutes or until al dente. Adding the oil to the put ensures the pasta does not stick together.
For the finishing touch
Add the remaining oil to the frying pan over a high heat, add the tomatoes and cook for 3 minutes or until softened and juicy. Thinly slice the chicken, throw into the pan and toss to combine; season with salt and pepper. Tip all the contents from your frying pan into your pasta and stir in pesto.
Spoon pasta into serving bowls and sprinkle with a little parmesan.
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