Pesto Chicken Penne

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves3
  • DifficultyEasy
2 cloves garlic, crushed
4 chicken breasts, cut into strips
1 tbsp dried Italian mixed herbs
Salt and pepper to taste
250g cherry tomatoes, halved
500g penne, cooked until al dente
Juice and rind of 1 lemon

For the pesto

200g fresh basil
2 cloves garlic crushed
Salt and freshly ground pepper
100g pine nuts, toasted
100g Parmesan cheese, grated
1 green chilli, deseeded
160ml olive oil
Parmesan shavings, to serve
Fresh basil, to serve

1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.

2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.

4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.

5. Add the cherry tomatoes and cook for a further 2 minutes.

6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.

7. Finish with Parmesan shavings and basil leaves and serve while still warm.

Pesto Chicken Penne

Other recipes with chicken

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+