Creamy Chicken Pesto (Print Version)
# Ingredients:
01 -
80g (⅓ cup) basil pesto.
02 -
2 boneless, skinless large chicken breasts.
03 -
3 cloves of garlic, finely chopped.
04 -
1 pack (500g or 1 lb) of any pasta you like.
05 -
2 tablespoons of olive oil.
06 -
100ml (⅓ cup) vegetable stock.
07 -
100ml (⅓ cup) light cream.
08 -
1 handful of fresh basil, roughly chopped.
09 -
50g (½ cup) grated parmesan cheese.
10 -
1 ball of mozzarella, pulled apart.
11 -
2 tablespoons of crushed walnuts.
12 -
Salt and pepper for seasoning.
# Instructions:
01 -
Boil the pasta as per the directions on the package. Drain well and keep it aside.
02 -
Put chicken between two baking sheets or parchment and flatten it evenly with a rolling pin. Sprinkle both sides with salt and pepper.
03 -
Add olive oil to a pan on medium heat. Cook chicken for about 5-7 minutes each side until golden and cooked through. Move to a plate when done.
04 -
Cook garlic in the same pan for 3 minutes till it smells amazing. Stir in pesto, cream, and vegetable broth. Let it gently bubble while mixing.
05 -
Blend the pasta with the sauce. Serve with cooked chicken on top, then sprinkle mozzarella, parmesan, and a hint of black pepper.
# Notes:
01 -
Swap basil pesto for red pesto if you'd like.
02 -
Pistachios can stand in for walnuts.
03 -
Store in the fridge for up to 3 days.