Pesto Pasta with Chicken and Cherry Tomatoes

- 450g / 7 ounces chicken breast fillets
- 180g / 6 ounces pasta (e.g., strozzapreti or twisted priests)
- 115g / 3.5 ounces cherry tomatoes
- 120ml / 1/2 cup heavy cream
- 30g / 2 tablespoons rapeseed oil
- 15g / 1/2 yellow onion, finely chopped
- 6g / 1/2 teaspoon salt
- 3g / 1/2 teaspoon black pepper
- Grated Parmesan cheese for garnish
- Fresh basil leaves for garnish
1. Bring a large pot of salted water to a boil (100°C/212°F). Cook the pasta according to the package instructions until it reaches your desired level of doneness, which is typically al dente.
2. Reserve about 240ml (1 cup) of pasta water before draining the spaghetti.
3. In a blender or food processor, combine 240ml (1 cup) of heavy cream, a pinch of salt, 15ml (1 tablespoon) of rapeseed oil, a small chopped onion, and a few grinds of black pepper. Blend the mixture until smooth and creamy.
4. Add the cooked pasta to the blender or food processor and blend until the pasta is well coated with the cream mixture. If the sauce seems too thick, add some of the reserved pasta water to achieve the desired consistency.
5. In a large skillet, heat 15ml (1 tablespoon) of rapeseed oil over medium-high heat (around 200°C/400°F). Add the chicken breast fillets and cook until browned and cooked through, about 5-7 minutes per side.
6. Transfer the cooked chicken to a plate and cover with aluminum foil to keep warm.
7. In the same skillet, add a handful of cherry tomatoes and cook for 2-3 minutes, or until they start to release their juices. Season with a pinch of salt and a few grinds of black pepper to taste.
8. To serve, slice the cooked chicken into thin strips. Add the chicken to the pasta and toss everything together. Top with the cherry tomatoes and garnish with grated Parmesan cheese and a few fresh basil leaves.
- pasta cooker
- blender
- food processor
- large skillet
- plate
- aluminum foil
- cutting board
- knife
- cheese grater
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