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Chicken Pesto Pasta

Updated: May 10, 2019


• 2 cups firmly packed fresh basil leaves

• 1/2 cup parmesan cheese, grated

• 1/3 cup pine nuts, toasted

• 1/4 cup extra virgin olive oil

• 1 large garlic clove, peeled and crushed

• 350g orecchiette (or any other pasta)

• 500g chicken breasts, diced into 3cm pieces

• 1/2 cup semi dried tomatoes, halved

• 1/2 cup bocconcini, halved

• 2 big handfuls of rocket leaves

Method 1. To make the pesto, combine basil, parmesan, pine nuts, oil and garlic into a food processor. Process for 1-2 minutes or until smooth. Spoon into a small bowl and set aside.

2. Fill a large saucepan with water and a pinch of salt, and place on high heat. When water comes to the boil, add pasta and cook as per packet instructions.

3. Meanwhile, pre-heat a large non-stick fry pan on high heat and spray lightly with olive oil.

4. Add chicken and cook, stirring often, for 4-5 minutes or until golden brown and cooked through.

5. Add chicken, pasta, pesto and remaining ingredients into a large mixing bowl and toss to combine. Delicious served straight away, but equally as yum served cold as a pasta salad.

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