Creamy Pesto Chicken Pasta

• 500 gboneless skinless chicken breasts, diced
• 150 mlhot chicken stock
• 160 gfrozen peas
• Fine salt, to taste
• 2garlic cloves, sliced
• 200 mldouble cream
• 2 tbspolive oil
• 400 gdried penne
• 4 tbspgreen pesto
• 60 gParmesan, finely grated
• 15 mllemon juice
• 30 gpine nuts, toasted
• 15 gbasil leaves, torn
• 1small ciabatta loaf (about 270 g), optional (optional)
• 200 grocket, optional (optional)
• 1 tbspolive oil, for the optional rocket (optional)
• 1 tbsplemon juice, for the optional rocket (optional)
• 30 gParmesan shavings, for the optional rocket (optional)
• Black pepper, to taste

Method

1. 1Cook the penne according to the packet until just al dente. Reserve a mug of cooking water before draining.
2. 2Heat the olive oil in a large deep frying pan over medium-high heat. Season the chicken lightly and fry in two batches for 6–8 minutes per batch, turning until golden and the thickest pieces reach 75°C for 30 seconds. Return all the chicken to the pan.
3. 3Reduce the heat to medium-low, add the sliced garlic and cook for 1 minute until fragrant but not coloured, then stir in the pesto so it coats the chicken and slicks the pan.
4. 4Pour in the cream and hot stock and let it simmer gently for 3 minutes until slightly thickened and glossy. Fold in the frozen peas and warm through for 2 minutes until they turn bright green.
5. 5Tip in the drained pasta along with the Parmesan and lemon juice. Toss everything together, loosening with splashes of the reserved pasta water until the sauce is silky rather than claggy and clings to every piece. Taste and season well with salt and black pepper.
6. 6Serve with the pine nuts and torn basil. If using the optional rocket, dress it with its oil and lemon juice and add the Parmesan shavings. Serve any optional warmed ciabatta alongside.

Per serving

kcal

1074

protein

61.6g

fibre

5.9g

carbs

82.6g

fat

52.6g