Chicken Pesto Pasta
This is a ten-minute dinner that leans on a good jar of pesto. Cook the pasta, pan-fry the chicken, and stir it together with a splash of the pasta water to loosen the sauce. It's the sort of meal you can make without much thinking after a long day.
Ingredients
Makes 4 servings
- 600g Chicken breast
- 360g Pasta
- 140g Basil pesto
- 240g Cherry tomatoes
- 80g Parmesan cheese
- 4 garlic cloves
- 40ml Olive oil
Method
- Cook pasta in salted boiling water until al dente. Reserve half a cup of pasta water before draining.
- Slice chicken, season with salt and pepper. Fry in oil with garlic over medium-high heat 5–6 minutes until golden and cooked through.
- Halve cherry tomatoes and add to pan, cook 2 minutes. Add drained pasta, pesto, and a splash of pasta water. Toss to coat.
- Season to taste and serve topped with shaved parmesan.
Nutrition
Per serving: 839 kcal · 56g protein · 71.5g carbs · 35.9g fat