Creamy Pesto Chicken Pasta

You might like it because: You can swap out the pasta for rice or salad or anything really.

Ingredients

• cooking oil
• 1/4 tbsp salt
• 1/4 tbsp pepper
• 500g chicken breast, cut up bite-sized
• 1/4 red onion, sliced
• a tomato, sliced
• fresh basil, however much you'd like to sprinkle on top at the end
• 125ml white wine
• 150ml double cream
• 3 tbsp pesto, roughly 70g
• 2 servings of the pasta of your choice

Additions: Garlic bread.

Method

1. Sprinkle the chicken with half the salt and pepper (1/8 tbsp of each) while the oil heats in your frying pan. Fill a pan with water and put it on to heat up while you fry all the chicken.
   ↓ 7 minutes or until the chicken has cooked through and browned.
2. Transfer your cooked chicken to a plate. Put the pasta into the boiling water and set a timer to check on it in ~7 minutes' time. If you're having garlic bread, start that in the oven now too — the timer will work for that too. Add all the onion to the frying pan you used to cook the chicken and fry it, stirring constantly.
   ↓ 2 minutes
3. Increase the heat under the frying pan to high and add all the wine. Stir as it cooks.
   ↓ 2 minutes, or until the wine has almost entirely evaporated.
4. Reduce the heat to medium and stir in all the double cream and the remaining salt and pepper (1/8 tbsp of each). Simmer.
   ↓ 2 minutes
5. Stir in all the pesto, all the tomatoes and all the chicken you cooked earlier. Drain the pasta and add that too. Mix it all together. If your chicken has cooled, continue to stir and heat until you're happy with the temperature. Serve and sprinkle with all the basil. Remember to rescue your garlic bread, if you opted for that.

Dates cooked

13/07/2023

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These are recipes that neatly use up leftover ingredients that would otherwise go off. I tend to cook these together in the same week after a grocery order.

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