Effortless Chicken Pesto Pasta (Print Version)
# Ingredients:
→ Base
01 -
2 big chicken breasts, boneless and skin off
02 -
500g (around 1 lb) of your favorite pasta
→ Sauce
03 -
100ml (about a third cup) veggie broth
04 -
100ml (about a third cup) single cream
05 -
80g (around a third cup) basil pesto
06 -
3 cloves garlic, chopped up
07 -
2 tablespoons olive oil
→ Toppings
08 -
Salt and pepper, as much as you like
09 -
50g (half a cup) parmesan, grated up
10 -
One handful fresh basil, chopped
11 -
1 ball mozzarella, torn by hand
12 -
2 tablespoons walnuts, chopped up
# Instructions:
01 -
Mix your cooked pasta with the creamy sauce. Put chicken slices, parmesan, mozzarella, and basil over the top.
02 -
Using the same pan, cook garlic for a sec, then pour in the pesto, single cream, and veggie stock. Let it bubble gently till it's all smooth.
03 -
Pop some oil in your pan and cook the chicken on both sides for around 5–7 minutes till it’s ready. Then set the chicken aside.
04 -
Press chicken breasts flat between baking paper till they’re even, then shake on some pepper and salt.
05 -
Boil your pasta the way the packaging tells you. Drain it and put it aside.
# Notes:
01 -
Gets dinner on the table fast. Chicken, creamy basil sauce, and fresh greens all in one comforting meal.