Chicken pesto pasta


recipes, pasta, chicken

Ingredients 10
Servings 4
Time 00:15

Ingredients

  • 2
    Tbs
    olive oil
  • 10
    free range, skinless boneless chicken thighs, cut into strips
  • zest and juice of 1 lemon
  • pinch of dried chilli flakes (optional)
  • 1/4
    cup
    basil pesto
  • 250
    ml
    single cream
  • 350
    g
    pasta
  • 1/4
    cup
    toasted pine nuts, for serving
  • 1/2
    cup
    freshly grated Parmesan cheese, to serve
  • baby basil leaves
 

Method

00:15
 

Heat the olive oil in a wide, deep sided pan. Season the chicken with salt and freshly cracked black pepper. Cook for around 4 minutes, turn over and cook for several more minutes. Add the lemon zest, juice, chilli and basil pesto. Turn to coat the chicken in the pesto. Stir in the cream and half of the Parmesan cheese. Simmer for about 4 minutes until the sauce is slightly reduced and thickened.

Cook the pasta in plenty of well salted, boiling water. Before draining the pasta, reserve  1/2 cup of the cooking water. Drain the cooked pasta and tip into the sauce. Add a little of the reserved pasta water to thin the sauce down if necessary. Turn the pasta out into a heated serving bowl and finish with the toasted pine nuts, Parmesan and basil leaves. Serve immediately.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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Read more on: chicken  |  pasta  |  recipes
 

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