This quick and easy chicken pasta is sure to become a week-night favourite.
Ingredients
- 2 tablespoons olive oil
- 3 chicken breast fillets, fat trimmed
- 400g casarecce pasta
- 500g cherry tomatoes, halved
- 2/3 cup cream
- 60g parmesan cheese, shaved, to serve
Basil pesto – makes 1 cup
- 1 1/2 cups firmly-packed basil leaves
- 1/2 cup pine nuts
- 2 garlic cloves, roughly chopped
- 1/2 cup extra virgin olive oil
- 60g parmesan cheese, finely grated
Method
- Step 1Heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Season chicken with salt and pepper. Add to frying pan. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm.
- Step 2Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain. Return to saucepan.
- Step 3Add remaining oil to frying pan. Heat over high heat. Add tomatoes. Cook, tossing often, for 3 minutes or until just tender.
- Step 4Make pesto: Place basil, pine nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth. With the motor running, add oil in a slow and steady stream. Process until all oil is combined. Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined.
- Step 5Thinly slice chicken. Add 2/3 cup basil pesto (see note), cream and chicken to pasta. Toss over low heat until well combined. Add tomatoes. Season with salt and pepper. Toss gently to combine.
- Step 6Spoon pasta into serving bowls. Sprinkle with parmesan and serve.
- Low carb
- Low sugar
Nutrition
4184 kj
Energy
52g
Fat Total
19g
Saturated Fat
6g
Fibre
55g
Protein
148mg
Cholesterol
353.37mg
Sodium
4g
Carbs (sugar)
75g
Carbs (total)
All nutrition values are per serve
Notes
Place remaining pesto in an airtight container and drizzle with a thin layer of oil before storing in the fridge.
- Author: Janelle Bloom & Dixie Elliott
- Image credit: Steve Brown
- Publication: Super Food Ideas
0