Creamy Chicken Pasta (Print Version)
# Ingredients:
01 -
2 big chicken breasts, no bones or skin.
02 -
500g (1 lb) of any type of pasta.
03 -
3 garlic cloves, finely chopped.
04 -
50g (½ cup) grated parmesan cheese.
05 -
2 tbsp olive oil.
06 -
80g (⅓ cup) pesto, basil flavor.
07 -
1 ball of mozzarella, pulled apart.
08 -
2 tbsp crushed walnuts.
09 -
A bunch of fresh basil, cut up.
10 -
Salt and pepper, adjust to taste.
11 -
100ml (⅓ cup) light cream.
12 -
100ml (⅓ cup) vegetable broth.
# Instructions:
01 -
Follow the instructions on the package to boil the pasta, drain it, and set it aside.
02 -
Flatten the chicken with a rolling pin between parchment papers. Sprinkle on salt and pepper.
03 -
Heat up some olive oil in a pan on medium flame. Fry the chicken on each side for 5-7 minutes until fully cooked. Take it out and leave it aside.
04 -
Cook garlic in the same pan for 3 minutes until it smells amazing. Stir in the pesto, broth, and cream. Let simmer gently.
05 -
Mix the pasta into the sauce. Add the chicken (sliced), mozzarella, grated parmesan, and a sprinkle of black pepper on top.
# Notes:
01 -
Swap basil pesto for red pesto if you feel adventurous.
02 -
No walnuts? Use pistachios instead.
03 -
Store in the fridge for up to 3 days.