What once began as a dish to use up a massive vat of pesto has become a home grown treat.  Home made pesto is orders of magnitude better than what is bought on the shelf, but that’s another story.  This here is the recipe to put it to good use.

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Pesto Penne Pasta

Chicken, pasta, pesto and cherry tomatoes. All in a bowl.

Cuisine

Italian

Keyword

chicken, pasta, Pesto

Prep Time

10 min

Cook Time

30 min

Servings

people

Ingredients

• 2 or 3 boneless chicken breast shredded
• 3 1/2 cups uncooked penne pasta 340 g
• 4 cups chicken broth
• 2 cups cherry tomatoes halved
• 1/2 cup pesto 200 g

Cuisine Italian Keyword chicken, pasta, Pesto Prep Time 10 min Cook Time 30 min Servings people Ingredients 2 or 3 boneless chicken breast shredded 3 1/2 cups uncooked penne pasta 340 g 4 cups chicken broth 2 cups cherry tomatoes halved 1/2 cup pesto 200 g

Instructions

1. Gather your ingredients together.

   
2. Place two boneless chicken breasts on a tray, and cook at 325 for 20 minutes.

   
3. In a large pan heat chicken broth and pasta to a boil, and simmer for 15 minutes, or until liquid is almost gone.

   
4. While pasta is simmering, cut the cherry tomatoes in half, place in a bowl, and set aside.
5. Once that is done, the chicken should be ready. Pull it out, and shred it with two forks. It's ok if it isn't fully cooked, it will finish cooking in the pan next.

   
6. Add the pesto and shredded chicken to the pan, Mix well, cover and bring to heat.

   
7. When all is ready, toss in the halved tomatoes, and heat for only a few minutes.

   
8. Grab your favorite bowl, top with a generous sprinkling of Parmesan cheese, and serve.

   

Recipe Notes

There you have it!  Since this began, we have grown our own basil and made the Pesto from scratch.  We use ground almonds in place of pine nuts, but only because pine nuts are a freakin' fortune...

Add in garden tomatoes and what a dish!