Chicken Pesto Pasta

cook 20 mins
  • 375 g (12 oz) penne or other pasta shapes
  • large handful of basil leaves
  • 25 g (1 oz) toasted pine nuts, plus extra to serve
  • 25 g (1 oz) freshly grated Parmesan cheese, plus extra to serve
  • 1 garlic clove, peeled
  • 3 tablespoons olive oil
  • 175 g (6 oz) cooked chicken
  • handful of chopped black olives
  • salt and pepper
  • Cook the penne in lightly salted boiling water for 10 minutes or until just tender.
  • Meanwhile, make the pesto. Put the basil, pine nuts, Parmesan, garlic and olive oil in a small food processor or blender and process until almost smooth.
  • Drain the cooked penne and return to the pan. Add the pesto, chicken and olives. Season with salt and pepper and gently heat through. Serve sprinkled with extra pine nuts and Parmesan.
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