Pesto Chicken Penne
Pesto Chicken Penne
Try this quick and easy pasta recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 3 servings
As seen on Siba's Table
  • Pesto
  • 200 grams fresh Basil
  • 2 cloves Garlic crushed
  • Salt and freshly ground pepper
  • 100 grams pine nuts, toasted
  • 100 grams Parmesan cheese, grated
  • 1 green Chilli, deseeded
  • 160 millilitres Olive oil
  • Mix with
  • 2 cloves Garlic, crushed
  • 4 Chicken breasts, cut into strips
  • 1 tablespoon dried Italian mixed herbs
  • Salt and pepper to taste
  • 250 grams Cherry Tomatoes, halved
  • 500 grams Penne, cooked until al dente
  • Juice and rind of 1 Lemon
  • To serve
  • Parmesan shavings (using vegetable peeler)
  • Basil leaves
  1. For the pesto
  2. Place the pesto ingredients in a food processor, except for the Olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto
  3. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed
  1. For the chicken penne
  2. Heat 1 tablespoon of the pesto oil in large saucepan and sauté the garlic for a minute
  3. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through
  4. Add the cherry tomatoes and cook for a further 2 minutes
  5. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind
  6. Finish with Parmesan shavings and basil leaves and serve while still warm

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