Chicken Pesto Pasta
Servings: 4 -6
Ingredients
- 10-15 sun-dried tomatoes packed in oil, drain on paper towel and rough chop
- 2-3 boneless skinless chicken breasts
- 1 tbsp oil
- 454 g box Farfalle pasta
- 3/4 cup pesto
- pinch of salt & pepper
- 2 tbsp toasted pine nuts
- 1/2 cup grated parmesan cheese
- Fresh basil sprinkled on top
Instructions
- Cut your chicken crosswise into strips making them about 1/4 inch each. Put oil in a pan and heat over med-high.
- In pasta or large pot start your boiling water.
- Season chicken with salt and pepper. Add to hot pan and saute for about 5 minutes, flipping regularly or until no longer pink inside. Set aside.
- Once water is boiling salt generously and drop your pasta cooking for at least 8 minutes or until al dente. Scoop out 1/2 cup of the cooking liquid, set aside and drain your pasta.
- If you love olives, chop some up and sprinkle on top before serving.
- Toss chicken, sun-dried tomatoes, pesto, pasta, pasta water, another pinch of salt, pepper and 1/4 cup cheese in a large serving dish.
- Sprinkle on the remaining cheese, pepper, a drizzle of oil, pine nuts and the fresh basil. Serve.