Sun-dried tomato, pesto and chicken pasta
|1||pesto — basil|
|4||chicken breast fillets|
|500 g||pasta — fresh|
|1||pine nuts — handful|
|freshly ground black pepper — cracked|
|salt — flakey|
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.
with permission of Chef Caro.