Pesto Chicken Pasta

I sincerely hope you would share the same passion as me!

Pesto is a sauce originated in Italy. 

Traditionally consists of fresh basil leaves, pine kernels, garlic, parmesan cheese, salt, lemon juice and olive oil. 

Fresh basil leaves gives the sauce its vibrant green colour. 

It’s sweet and spicy flavour makes a subtle but excellent difference to any dish it is added to.

Watch Large Video
Ingredients
  • 1 Shallot, Finely Chopped
  • 500gm Chicken Thighs, Skinless / Diced
  • 200gm Basil Pesto
  • 5gm Garlic Puree
  • 15gm Ginger Puree
  • 30ml Olive Oil
  • 8gm Salt
  • 300gm Penne Pasta                                                                                                                                             (short cylinder-shaped with angled edges)
Step No 1

Heat some oil in a pan. 

Add the chopped shallots and sauté them for a minute, giving a quick stir. 

Then add the ginger puree and garlic.

Stir well to combine and cook for a further minute or two.
Step No 2

Add the diced chicken and continue to stir until thoroughly combined.

Step No 3

Cover the pan with a lid and simmer gently for 8 to 10 minutes until the chicken is cooked.
Step No 4

Take off the lid.  Add in the pesto sauce, stir well.

Season by sprinkling some salt.

Stir to combine the salt into the chicken.

Put the lid back on and cook for a further 2 minutes.

Step No 5

In the meantime boil some pasta in a saucepan.
Step No 6

Drain any excess water.

Set aside.

Step No 7

Finally take off the lid and pour the cooked pasta into the chicken sauce.
Step No 8

Toss to coat the pasta and chicken together.

Step No 9

Ready to serve.
Step No10

If you prefer sprinkle some parmasen cheese before serving.