Chicken Pesto Pasta

Ingredients

• ¾ lb boneless, skinless chicken breasts
• 8 oz penne or fusilli pasta
• 2 cups packed fresh basil
• 2 cloves garlic cloves
• ½ cup Parmesan cheese, finely grated
• 5 tbsp olive oil
• 1 pinch salt and black pepper

Instructions

1. 1

   Slice chicken breasts horizontally into thin cutlets, about 1/4-inch thick.

2. 2

   Roughly chop basil and garlic. Pulse together in a food processor until coarse, then add Parmesan and 4 tbsp oil. Pulse until pesto forms.

3. 3

   Boil salted water in a large pot. Add pasta and cook until al dente, stirring occasionally.

4. 4

   Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.

5. 5

   Season chicken with salt and pepper. Sear 3 minutes per side without moving until golden and cooked through.

6. 6

   Slice cooked chicken into bite-sized pieces.

7. 7

   Reserve 1 cup pasta water before draining. Return pasta to pot.

8. 8

   Add pesto and chicken to pasta. Toss, adding pasta water 1/4 cup at a time until sauce coats each strand.

9. 9

   Divide into bowls. Drizzle extra Parmesan on top if desired. Serve immediately.

Tools you’ll need

• large pot
• large skillet
• food processor
• pasta strainer
• wooden spoon

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