This Chicken Pesto Pasta recipe also includes how to make your own homemade basil and parmesan pesto. Dinner is ready in 30 minutes. Easy!
Chicken Pesto Pasta
Ingredients
375 g rigatoni, cooked, drained
2 tbsp. olive oil
2 tablespoons olive oil
400 g chicken breast, sliced
½ cup Perfect Basil Pesto (see below)
Salt & pepper, to season
Perfect Italiano™ Extra Sharp Parmesan Grated, to serve
Basil leaves, to serve
Method
Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook for 6-8 minutes or until the chicken is cooked through
Place the pasta in a large bowl and add the pesto and chicken and gently toss to coat. Season with salt & pepper as desired. Serve the chicken pesto pasta with Perfect Italiano™ Extra Sharp Parmesan and scattered with basil leaves
Perfect Basil Pesto
Ingredients
1/3 cup pine nuts, toasted
3 cups basil leaves
1 garlic clove, roughly chopped
2/3 cup (70 g) Perfect Italiano™ Traditional Parmesan Grated
2/3 cup (165 ml) olive oil
Method
Place the pine nuts, basil, garlic, Perfect Italiano™ Parmesan and olive oil in a small food processor and whizz until finely chopped
Tips & Hints
Pesto recipe takes around 10 minutes and makes about one cup
Pesto will keep for 2-3 days in a sterilised jar in the fridge. Be sure to add an extra 1-2cm of olive oil to cover the surface which help prevent pesto from oxidising and going brown
