Chicken Pesto Penne Pasta

SERVES: 4

INGREDIENTS 

250g Casalare Penne 

250-300g Chicken Fillet 

¼C White Wine 

PESTO 

60g fresh Basil Leaves 

30g Pine Nuts, toasted 

1 large Garlic Clove 

40g Parmesan Cheese 

125ml Extra Virgin Olive Oil 

Salt and Pepper to taste 

DIRECTIONS 

  1. Salt and pepper chicken fillets both sides. In a frying pan, add white wine and cook chicken. Cool and cut into 3-4 cm strips or shred. Pour the leftover liquid over the chicken. Set aside. 

  2. In a food processer, place basil leaves, pine nuts, garlic and parmesan, while it’s running slowly pour in the Olive Oil till all combined. Salt and pepper to taste. Transfer it into a small metal bowl and cool it in the fridge to keep the colour green. 
     

  3. In a large pot (5 litres or more), boil 3-4 litres water and cook pasta as per directions. Rinse with warm running water and drain. In a large mixing bowl, first, toss chicken with ¼ pesto, add pasta, toss with the remaining pesto, salt and pepper to taste. Serve and enjoy!

FEATURED: