Penne With Chicken And Pesto

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.