Basil & Almond Pesto Chicken

episode136-basil-almond-pesto Ingredients:
  • 200g Fusilli shape Pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Chicken Breast Fillets (thinly sliced)
  • 2 tbsp Basil & Almond Pesto
  • 1 cup Thin Cream
  • Shaved Pecorino (to serve)
  • Basil leaves (to serve)
  1. Cook fusilli according to the packet directions.
  2. Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat.
  3. Add chicken and cook, stirring often, for 5 minutes or until brown.
  4. Add almond & basil pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low.
  5. Cook for 5 minutes, or until sauce has thickened slightly.
  6. Drain pasta. Add to pesto mixture. Toss over low heat until well combined.
  7. Transfer to serving bowls. Top with Parmesan and Basil. Serve warm.