Chicken Pesto Pasta
Contains statutory allergens: Gluten, Milk / dairy
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Ingredients (10)
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Instructions (6)
Bring a large pot of salted water to a rolling boil. Cook penne until al dente, reserve a small splash of pasta water, then drain.
Toast pine nuts in a dry frying pan over medium heat until fragrant and golden brown. Transfer to a small plate to cool.
Cut chicken breast into bite-sized pieces. Heat olive oil in a skillet over high heat, season chicken with salt and pepper, and sauté until golden and cooked through.
Halve cherry tomatoes and toss them into the skillet with the cooked chicken for one minute to warm through gently.
Combine drained pasta with the chicken mixture, green pesto, and a spoonful of pasta water. Toss gently over low heat until evenly coated.
Plate the pasta topped with fresh arugula, toasted pine nuts, and freshly grated parmesan cheese.
