Pasta with Tomato Pesto and Chicken
4 people
10 minutes
5 minutes
Ingredients
- 200 g Chicken Breast cooked, leftover, shredded or diced
- 3 cloves Garlic
- 75 ml Olive Oil
- 25 g Parmesan Cheese
- 1 pinch Salt
- 50 g SuperValu Fresh Basil leaves stripped
- 200 g SuperValu Penne Pasta 1kg
- 250 g SuperValu Ripe Vine Tomatoes
For the pesto
-
30
g
SuperValu Pine Nuts
or mixed nuts
Method
1. Cook the pasta in a large pot of boiling salted water according to the packet instructions. Drain and rinse under cold running water, then transfer to a large mixing bowl.
2. Meanwhile, to make the pesto, blend the nuts and garlic in a blender. Add the tomatoes and blend again for a few more seconds. Add the basil leaves, Parmesan, oil and a pinch of salt and blend again until well combined.
3. Add the pesto to the mixing bowl and stir to coat the pasta with the sauce, then stir in the chicken.
4. Transfer to airtight containers and pack in lunchboxes with a fork.
TIPS:
- This can be served hot or cold. If served hot, it’s good with garlic bread and a tossed salad for dinner.
- Any leftover pesto can be frozen in ice cube trays to be used for future dinners or lunches.
