Pesto Chicken Penne

Ingredients

• 2 cloves garlic, crushed,
• 4 chicken breasts, cut into strips
• 1 tbsp dried Italian mixed herbs
• Salt and pepper to taste
• 250g cherry tomatoes, halved
• 500g penne, cooked until al dente
• Juice and rind of 1 lemon

For the pesto:

• 200g fresh basil
• 2 cloves garlic crushed
• Salt and freshly ground pepper
• 100g pine nuts, toasted
• 100g Parmesan cheese,
• grated,1 green chilli, deseeded
• 160ml olive oil
• Parmesan shavings, to serve
  • Fresh basil, to serve

Method

1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.

2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.

4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.

5. Add the cherry tomatoes and cook for a further 2 minutes.

6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.

7. Finish with Parmesan shavings and basil leaves and serve while still warm.