Easy 30-minute chicken pesto pasta

Serves: 4

INGREDIENTS

500g pasta, any type

2 large boneless, skinless chicken breasts

2 tablespoons olive oil

3 cloves garlic, minced

80g (⅓ cups) basil pesto, approximately ½ jar

100ml single cream

100ml  vegetable stock, made with a stock cube

2 tablespoons walnuts, chopped

1 ball mozzarella, torn

1 bunch basil, chopped

50 g (½ cups) parmesan, grated

Salt and pepper, to taste

METHOD

Cook the pasta according to the package instructions. Drain and set aside.

Place the chicken breasts between two sheets of non-stick greaseproof paper. Pound with a rolling pin until evenly thin. Season with salt and pepper.

Heat the olive oil in a nonstick frying pan over medium heat. Once the oil shimmers, add the chicken breasts. Fry until cooked through and juices run clear, about 5-7 minutes per side. Remove from the pan and set aside.

In the same pan, add the minced garlic and sauté until fragrant and slightly browned, about 3 minutes.

Pour in the cream and vegetable stock, mixing well with the pesto. Bring to a simmer.

Add the cooked pasta to the pan, tossing to coat the noodles evenly with the sauce.

Slice the chicken and arrange on top of the pasta.

Sprinkle with torn mozzarella, chopped walnuts, grated parmesan cheese, and extra black pepper.

Recipe credit: Savvy Bites