This is a simple and very tasty summer chicken and pesto pasta dish. The Parmesan cheese and toasted pine nuts are a must!
6 people made this
250g farfalle or penne pasta
1 or 2 tablespoons olive oil
1 clove garlic, crushed
2 chicken breasts, cubed
1 red pepper, sliced into strips
1 courgette, diced
150g mushrooms, brushed clean and quartered
2 heaped tablespoons pesto
freshly ground black pepper
handful of pine nuts
grated Parmesan cheese, for serving
Method Prep:15min › Cook:10min › Ready in:25min
Cook the pasta according to the instructions on the packet. Drain.
Heat olive oil in a wok or frying pan; add the garlic and stir briefly. Stir in cubed chicken breast until golden brown on all sides, about 3 to 5 minutes. Add red pepper, courgette and mushrooms; cook and stir until red pepper strips are slightly softened. Add two tablespoons of pesto (or more to taste). Season with some freshly ground black pepper.
Heat a dry frying pan until hot; add pine nuts and allow to toast and turn golden in colour without burning.
Add cooked pasta to the vegetables and chicken. Stir and cook to allow pasta to heat through. Add toasted pine nuts and sprinkle grated Parmesan cheese on top.