Chicken Pesto Pasta

Name: Chicken Pesto Pasta
Prep time: 10 min
Cook time: 15 min
Yield: 4 people
Ingredients: 4 packed cups basil; 1/2 cup Parmesan Cheese; lemon; 2 tablespoon lemon juice; 5 garlic; 1 teaspoon salt; 2/3 cup pine nuts; pinch red chili flakes; 1 cup olive oil; 2 chicken breast; 1 teaspoon brown sugar; 1/2 teaspoon paprika; 1/2 teaspoon oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon Dijon mustard; 1 tsp olive oil; 250 grams pasta; handful Parmesan Cheese; handful basil; 2 tablespoon pine nuts

User Reviews

5

10 reviews

Excellent

Prep Time
10 mins
Cook Time
15 mins
Servings
4 people
Calories
567 kcal
Course
Main Course
Cuisine
Italian

Chicken Pesto Pasta

Gavin Ward

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Homemade pesto sauce tossed with whole wheat pasta and topped with easy baked chicken breasts, toasted pine nuts and parmesan cheese. Winner!

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Ingredients

Servings

For the pesto sauce:

4 packed cups basil 100 g, fresh leaves
1/2 cup Parmesan Cheese fresh grated
lemon zest of one small lemon
2 tablespoon lemon juice
5 garlic cloves
1 teaspoon salt
2/3 cup pine nuts toasted, cooled
pinch red chili flakes
1 cup olive oil good quality

For the chicken breasts:

2 chicken breast
1 teaspoon brown sugar
1/2 teaspoon paprika
1/2 teaspoon oregano mixed herbs or thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
1 tsp olive oil

For the pasta and assembly:

250 grams pasta about 1/2 box or 8 ounces, whole wheat fusilli
handful Parmesan Cheese fresh
handful basil fresh leaves
2 tablespoon pine nuts toasted

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Instructions

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For the pesto sauce:

In the bowl of a food processor or blender, add all the ingredients from the basil leaves through to the red chili flakes (everything except the olive oil).
Blend to combine until basil is chopped up. Then, drizzle in the olive oil while blending until all the olive oil is added and a paste with some texture forms. Taste and adjust seasoning as desired.

For the chicken:

Preheat the oven to 220 C (425 F). Flatten the chicken breasts slightly by pounding them with a rolling pin until the whole breast is of the same thickness.
In a small bow, mix together all the dry ingredients, mustard, and olive oil until a paste forms.
Line a baking sheet with parchment paper, place chicken breasts on parchment paper, and spread the spice and oil paste evenly all over the chicken breasts, bottom and top.
Bake the chicken for 18-20 minutes, until cooked through. For the final 1-2 minutes of cooking, if chicken hasn't browned, use the broil function of your oven to give it a touch of color. Watch carefully!
Allow chicken to rest for a few minutes, then slice it up to top the pasta with.

For the pasta and assembling:

Cook the pasta according to package instructions and then drain, reserving a little of the pasta water.
Toss the pasta thoroughly with 1/2 cup prepared pesto, and add a little of the reserved pasta water to make it more saucy. Top with the grilled chicken, extra parmesan cheese, and toasted pine nuts, plus fresh basil if desired.