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    Tuesday, October 06, 2015

    Pesto Chicken Penne Recipe

      Pesto Chicken Penne Recipe

        2 cloves garlic, crushed,
        4 chicken breasts, cut into strips
        1 tbsp dried Italian mixed herbs
        Salt and pepper to taste
        250g cherry tomatoes, halved
        500g penne, cooked until al dente
        Juice and rind of 1 lemon

    For the pesto:

        200g fresh basil
        2 cloves garlic crushed
        Salt and freshly ground pepper
        100g pine nuts, toasted
        100g Parmesan cheese,
        grated,1 green chilli, deseeded
        160ml olive oil
        Parmesan shavings, to serve
            Fresh basil, to serve
    Pesto Chicken Penne Recipe

    1. To make the pesto: 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.

    2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

    3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.

    4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.

    5. Add the cherry tomatoes and cook for a further 2 minutes.

    6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.

    7. Finish with Parmesan shavings and basil leaves and serve while still warm.

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    Item Reviewed: Pesto Chicken Penne Recipe Rating: 5 Reviewed By: Mrs. Chef
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