Pesto chicken pasta
May 1, 2017
: 2
: 20 min
: 25 min
: 45 min
: easy
Many of my kitchen creations have come about simply due to what's in the fridge or are a synthesis of other recipes. This is a bit of both. I started making my own homemade pesto to use in various recipes, had chicken fillets and vine tomatoes to use up - and voila! Make sure though that you don't use too much balsamic as it burns very easily and can leave the tomato mixture tasting very bitter. This dish packs quite a bit of flavour - especially if you make your own pesto and like garlic!
Ingredients
- 4 TB pesto (homemade or store - my recipe coming soon)
- 2 chicken fillets
- 12 Cherry / vine tomatoes
- 3TB olive oil
- 1TB balsamic vinegar
- 1 tsp honey
- Grated pecorino
- Penne pasta to serve
Directions
- Step 1 Preheat oven to 200:C
- Step 2 Place tomatoes in an ovenproof dish and cover with the oil, balsamic and honey mixture – season with salt and pepper
- Step 3 Place in oven and cook for 10-20 minutes. Watch carefully that the liquid isn’t burning, but you want the tomatoes to be at bursting point so that they release their sweet juices
- Step 4 Slice the chicken fillets into small pieces and pan fry until brown.
- Step 5 Add the pesto to the chicken and mix well, coating all the chicken evenly.
- Step 6 Pour over the tomato mixture with the lovely juices and sprinkle with grated pecorino.
- Step 7 Serve with penne pasta