Chicken pesto pasta
Prep time: 20 min
Cook time: 20 min
Servings: 4
If you’re like me, you want something quick and easy to cook midweek. Here’s something you can make in 30 minutes.
Ingredients
- 600g thigh fillets, cut into 1cm x 4cm strips
- 3 tbsp olive oil
- 500g dried rigatoni
- 300g cherry tomatoes, halved
- 120g baby spinach
- 40g grated parmesan to garnish
- Salt and pepper to taste
- Ingredients Pesto
- 80g toasted pine nuts
- 2 cloves garlic
- 30g grated parmesan cheese
- 2 bunches picked basil
Directions
- Start by placing a large pot of salted water over high heat. While the water is starting to boil, get everything else ready - cut the chicken and the tomatoes.
- Once the water is boiling, cook your dried pasta for 10-12 minutes.
- While that is cooking, heat the olive oil in a large pan over high heat and add the chicken and season with salt.
- After 5-6 minutes, add the cherry tomatoes to the chicken.
- Once the pasta is cooked, drain and reserve some of the pasta water (only use this water if you feel like the sauce is too thick.
- Stir the pesto through the chicken and tomatoes before adding the cooked pasta and stir well.
- Turn the heat off and stir through the baby spinach.
- Serve with grated parmesan over the top.
- Pesto Direction
- Blend everything with a stick blender and you're good to go!