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Chicken, creamy pesto and pine nut pasta
Chicken, creamy pesto and pine nut pasta
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Transformative Fresh OJ Carrot Salad!: Zesty carrots, currants, nuts, & mint combine for a refreshing dish!
Ingredients:
  • 2 large chicken breasts
  • 1 medium brown onion, finely diced
  • 2.00 clove garlic, crushed
  • 300ml thickened cream
  • Zest of 1 lemon
  • Juice of 1 lemon, to taste
  • 125.00 ml pine nuts, toasted
  • 250g angel hair pasta
  • 62.50 ml parmesan, to garnish
  • 2 bunches fresh basil
  • 62.50 ml parmesan
  • 80ml olive oil
  • Salt and pepper, to taste
Instructions:
  • For the pesto, combine basil, 1/4 cup pine nuts, parmesan cheese, and 1 clove of garlic in a food processor. Pulse on low until finely chopped. Slowly drizzle in olive oil until smooth. Season with salt and pepper to taste. Set aside the pesto.
  • Butterfly the chicken breasts by cutting them in half lengthwise and spread pesto inside. Fold the chicken back to its original form. Heat oil in a frying pan over medium heat, then add the chicken breasts. Sear on each side, then transfer to the oven and bake for 15 minutes or until fully cooked.
  • While waiting, prepare the pasta following the instructions on the packet.
  • Heat a bit more oil in a frypan over medium-high heat. Sauté onion and garlic until onion has softened. Pour in cream and bring to a simmer, then mix in the rest of the pesto. Allow the sauce to thicken, then stir in lemon zest, juice of half a lemon, and remaining pine nuts. Season with salt and pepper to taste. Taste and adjust lemon juice if desired for a hint of citrus.
  • Slice chicken breast into 1cm thick slices, then cut each slice in half. Add to the sauce along with pasta, toss everything together, and serve in bowls. Sprinkle with the remaining Parmesan before serving hot.

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