Delicious and easy to make, this Basil Pesto Chicken is an absolute winner for a mid-week spring meal. It’s also great to reheat for lunch or dinner the next day.
Serves: 2
Time: 25 minutes
Ingredients
- 200g dried fettuccine
- 2 tablespoons olive oil
- 2 single chicken breast fillets, thinly sliced
- 2 tablespoons basil pesto
- 1 cup cream
- shaved parmesan, to serve
- basil leaves, to serve
Method
Cook fettuccine according to the packet directions. Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, until brown. Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium and cook for five minutes. Drain pasta and add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.
What’s your favourite mid-week meal to cook? Let us know in the comments section below.
Also read: Smoked Salmon and Pesto Pasta
