Sun-dried tomato, pesto and chicken pasta

Recipe from: 29 November 2011

Ingredients 7
Servings 1
Minutes 00:10


Serving Change
  • 1
    punnet of sun-dried tomatoes
  • 1
    punnet of basil pesto
  • 4
    chicken breasts
  • 500
    fresh pasta
  • 1
    handful pine nuts
  • Black cracked pepper
  • Flakey salt



Place a pot of water (for the pasta) on to boil.

Flatten the chicken breasts by placing them (one at a time) under some clingfilm and bashing them with the back of a pan. (It’s very therapeutic).

Pan-fry them in a little vegetable/canola oil – about 2 mins a side – and set aside. They should cook through on standing.

Place the pasta into the water with a good big pinch of salt.

To toast the pinenuts, place them in a small pan and make sure to constantly roll them around.

They burn very easily so take care.

Drain the pasta and pile it all on plates, sprinkling the pine nuts on at the end and garnishing with fresh basil.

Reprinted with permission of Chef Caro. To visit Chef Caro’s blog, click here

  publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.