Chicken and Green Pesto Pasta
Chicken and Green Pesto Pasta



  • 2 chicken breasts
  • 6 tbsp olive oil
  • 1 onion, halved
  • 1 carrot
  • 1 garlic clove
  • 1 tbsp pine nuts
  • Handful of basil leaves
  • 20g grated pecorino
  • 20g grated parmesan
  • 450g pasta, cooked al dente
  • Salt and pepper
  • 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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