Chicken Pesto Penne

Serves 4


250g Casalare Penne 

250-300g Chicken Fillet 

1/4C White Wine 


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 


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 left over liquid over the chicken. Set aside. 

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 small metal bowl and cool it in the fridge to keep the colour green. 

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 1/4 pesto, add pasta, toss with the remaining pesto, salt and pepper to taste. Serve and enjoy!

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