Chicken and Garlic Pesto Pasta with Parmesan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g penne or other noodles, e.., Pasta cups
- 2 chicken breasts, approx. 500 g
- 1 packet date tomato (s), approx. 250 g
- 3 clove (s) garlic
- 1 cup cream
- 100 g parmesan cheese
- 1 glass pesto, green, approx. 50 - 90 g
- some water
- 0.5 tablespoon ½ sea salt
- 0.5 tablespoon ½ black pepper, freshly ground
- 6 basil leaves for garnish
Print Recipe
Pin Recipe Instructions
- Cook the penne according to the instructions on the packet and then set aside.
- Halve the date tomatoes lengthways or crossways. Chop the garlic into fine cubes. Wash the chicken breasts, pat dry with kitchen paper and cut into 2 cm or smaller strips.
- Take the pesto out of the glass and stir it with a little water until it is fluid.
- Heat the pan. When it`s hot enough, brown the meat all around. It happens quickly that it gives off liquid and thus affects the roasting process - in such a case, simply let the liquid evaporate.
- Then add the chopped garlic and fry for a maximum of 1 minute. Add the cream, parmesan and pesto, stir everything well and bring to the boil. Simmer on reduced heat for about 5 minutes and then add the sliced date tomatoes, spices and penne to the pan. Let everything with the lid on low heat.
- Meanwhile, chop the washed basil and arrange everything.
- This goes well with white wine or beer.
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