Chicken and Pesto Pasta
Bowls of glossy pesto-slicked pasta crowned with golden sliced chicken, blistered tomatoes peeking through, a tumble of peppery rocket and a final shower of Parmesan catching the light.
Ingredients
Serves 6- 4boneless, skinless chicken breasts
- 2 tbspolive oil, divided
- 1 tspsmoked paprika
- 40 gfresh basil, leaves and tender stalks
- 80 mlgarlic-infused olive oil
- 50 gParmesan, finely grated, divided
- 40 gpine nuts, lightly toasted
- 1lemon, zest and juice
- 400 ggluten-free penne or fusilli
- 300 gcherry tomatoes, halved
- Fine salt and black pepper
- 60 gwild rocket (optional)
- 1lemon, cut into wedges (optional)
- 1small ciabatta (optional)
- 300 gmixed leaf salad (optional)
Method
- 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.
- While the pasta cooks, tip the basil, garlic-infused oil, 40g 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.
- Pat the chicken breasts dry, rub all over with 1 tbsp olive oil and smoked paprika, and season generously with salt and pepper.
- 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.
- In the same pan, reduce the heat to medium and add remaining tablespoon of 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.
- 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.
- Divide the pasta between six bowls and top with the sliced chicken. If using the optional rocket, pile it alongside or on top so it just begins to wilt against the warm pasta.
- Finish with the remaining 10g Parmesan. Serve with any of the optional lemon wedges, ciabatta and mixed leaf salad if using.
Per serving
- kcal
- 674
- protein
- 49.1g
- fibre
- 3.7g
- carbs
- 53.5g
- fat
- 28.9g
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