Chicken and Green Pesto Pasta

Preheat the oven to 220C. Drizzle the breasts with oil and seasoning, and wrap in foil. Bake for 15 mins, or until cooked through. Meanwhile, blend the garlic, pine nuts, salt, basil and oil in a food processor, then stir in the cheeses.
Shred the cooked chicken and toss with the pesto. Stir the lot into the al dente pasta, loosening with a little cooking water until you get a perfect consistency. Serve immediately with some more parmesan and basil scattered over the top, and plenty of black pepper.

30 mins

4 serving

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