30 Minutes Chicken Penne Pasta with Pesto

Ingredients

• For Pesto Sauce:
• 7 oz (210 g) chopped fresh basil leaves
• 3½ oz (105 g) grated Parmesan cheese
• 3½ oz (105 g) toasted pine nuts
• 2 cloves garlic, peeled and crushed
• 1 green chili, seeded
• salt and freshly ground black pepper, to taste
• 2/3 cup (160 ml) olive oil
• For Chicken and Pasta:
• 18 oz (540 g) uncooked penne pasta
• 2 cloves garlic, peeled and crushed
• 4 boneless and skinless chicken breasts, cut into strips
• 1 tablespoon dried Italian mixed herbs
• salt and freshly ground black pepper
• grated zest and juice of 1 lemon
• shredded Parmesan cheese

Instructions

Bring a large pot of the water to a boil over medium-high heat. Cook the pasta in boiling water, according to packing directions. Using a colander, drain cooked penne pasta and rinse under cold running water. Set aside.

For the Pesto: In a food processor, combine all pesto sauce ingredients, except olive oil. Process until smooth. Add the olive oil, stirring until you have a thick paste. Remove pesto sauce from the food processor and transfer to a plastic container. Cover and refrigerate until ready to use.

In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add crushed garlic and sauté, stirring occasionally, for 1 minute.

Add chicken strips, dried Italian herbs, then season with salt and pepper. Fry, stirring occasionally, until chicken is golden brown, for about 3 minutes.

In a large saucepan, add enough pesto sauce to cover pasta and chicken. Stir in lemon zest and juice. Sprinkle with grated Parmesan cheese. Serve warm.