Pesto Pasta with Chicken

Pesto Pasta with Chicken

Recipe

Ingredients:

For Pesto:

Yield: 1 cup

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated parmesan

For Pasta:

Serves: 2

• 150gm farfalle / bowtie pasta
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 skinless, boneless chicken breast fillet.
• Dried crushed chillies to taste
• Knorr Aromat All Purpose Seasoning, to taste
• 15gm oil-packed sun-dried tomatoes
• ½ cup homemade pesto (or shop bought if you prefer)
• 1 packet asparagus
• ½ cup shredded parmesan

Method:

For Pesto:

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
• Add 1/2 cup of the oil and process until fully incorporated and smooth.  (If using immediately, add all the remaining oil and pulse until smooth).
• Season with salt and pepper.

For Pasta:

• Cook pasta according to package instructions; drain.
• Slice chicken breast into thin strips.
• Drain & slice sun dried tomatoes.
• Cut off 4 inch tips of asparagus and finely chop rest of the stalks.
• Heat oil in a large frying pan over medium heat.
• Sauté garlic until tender.
• Stir in chicken and season with crushed chili flakes & Knorr Aromat seasoning.
• Add in asparagus and cook until chicken is golden, and cooked through.
• Cover the lid until asparagus is tender to your taste.
• In the same skillet, add in pasta, sun-dried tomatoes, parmesan and pesto.
• Toss to coat evenly and until pasta is heated through.

¬ Enjoy!

Tip:

To save Pesto for later: If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.