Chicken and Pesto Pasta

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 40g fresh basil, leaves and tender stalks
• 80ml garlic-infused olive oil
• 50g Parmesan, finely grated, plus extra to serve
• 40g pine nuts, lightly toasted
• 1 lemon, zest and juice
• 400g gluten-free penne or fusilli
• 300g cherry tomatoes, halved
• 1 tbsp olive oil
• 60g wild rocket, to serve
• Parmesan, finely grated, to serve
• extra virgin olive oil, to drizzle, to serve
• 1 lemon, cut into wedges, to serve
• ciabatta, to serve
• mixed leaf salad, to serve

Method

1. Bring a large pan of well-salted water to the boil. Cook the gluten-free pasta according to packet instructions until just tender, then drain, reserving a mugful (about 150ml) of the starchy cooking water.
2. While the pasta cooks, tip the basil, garlic-infused oil, Parmesan, pine nuts, lemon zest and juice into a small blender or food processor. Blitz until smooth and emerald green, season to taste and set aside.
3. Pat the chicken breasts dry, rub all over with the olive oil and smoked paprika, and season generously with salt and pepper.
4. Heat a large non-stick frying pan over a medium-high heat. Cook the chicken for 6–7 minutes per side until deeply golden and cooked through with no pink remaining, then transfer to a board and rest for 5 minutes before slicing into thick pieces.
5. In the same pan, reduce the heat to medium and add the olive oil. Tip in the cherry tomatoes and cook for 4–5 minutes until they blister and collapse, pressing them gently with the back of a spoon to release their juices.
6. Add the drained pasta to the pan with the tomatoes. Spoon in the pesto and add a splash of the reserved pasta water, tossing everything together over a low heat for 1–2 minutes until the pesto coats every shape and the sauce is glossy. Loosen with a little more pasta water if it tightens up.
7. Divide the pasta between four bowls and top with the sliced chicken. Pile the rocket alongside or on top so it just begins to wilt against the warm pasta.
8. Finish with extra grated Parmesan, a drizzle of extra virgin olive oil and a lemon wedge to squeeze over at the table. Serve with ciabatta and a mixed leaf salad.