Blog Layout

Chicken pesto Pasta

Chicken pesto Pasta

Serves 4 people
This is a simple dish and great way to also use leftover roast chicken from the day before
Ingredients:
320-grams Shredded Chicken (If you don’t have you can use chicken breasts
1 whole onion finely chopped
100-gram Fresh Cherry Tomatoes cut in half
40-gram fresh crushed Garlic
4 grams Fresh Thyme (removes leaves from the stem)
80-gram Basil pesto (you can you a shop bought but can also make your own)
50 gram finely grated Grana Padano
800ml Fresh Cream
360-gram raw Pasta of your choice (I recommend penne)
5-gram Chopped parsley
10 ml Olive oil

Method:

1. Cook your pasta and set aside (If you have fresh even better )
2. In a pot add your olive oil 
3. Once hot add your onion, thyme and garlic and cook slowly on low heat till onions are soft
4. Add tomatoes and fry for 3 minutes 
5. Add shredded chicken
6. Add cream
7. Bring to the boil and then turn down to a simmer
8. Cook until the cream is reduced by half (it should coat the back of the spoon)
9. Add basil pesto and Grana Padano
10. Simmer for 2 minutes (do not cook to long otherwise the vibrant green will start to fade)
11. Taste the sauce and add salt and pepper if needed.
12. Take your cooked pasta place into a pot of hot water to heat up.
13. Strain all water off and add to the sauce mix well.
14. To serve dish up pasta garnish with grated grana, drizzle of olive oil, drizzle of basil pesto and chopped parsley.

Share by: