Quick, easy pesto penne, with shredded free-range chicken & cherry tomatoes. Topped with hard cheese & rocket.

Time: 30 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

150g penne pasta

500g chicken fillets – slice into strips

6 tbsp princess basil pesto

200g cherry tomatoes – cut into quarters

40g rocket

20 hard cheese – grate finely

5g fresh coriander – discard stalks

5g fresh mint – discard stalks

butter

olive oil

salt & pepper

Ingredients for 2 servings:

150g penne pasta

250g chicken fillets – slice into strips

3 tbsp princess basil pesto

100g cherry tomatoes – cut into quarters

20g rocket

20g hard cheese – grate finely

3g fresh coriander – discard stalks

3g fresh mint – discard stalks

butter

olive oil

salt & pepper

Preparation:

Boil the kettle. Prepare all ingredients as indicated above.

Penne:

Place a pot on medium-high heat and add boiling water. When the water is at a rolling boil, add the penne and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and rinse with cold water. Drizzle with a little olive oil to keep the pasta from sticking together.

Chicken fillets:

Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Remove from the pan, shred with two forks and leave to cool slightly.

Pesto chicken:

Add the chicken to the pasta and mix in the pesto. Season with salt and pepper to taste.

Serve:

By mixing in the tomatoes and top with the hard cheese and rocket.

With Covid-19 having such a major effect on our lives, gather around in the kitchen and create memories with those closest to you.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Easy Pesto Penne