Quick Chicken Pesto Pasta (Printer-Friendly Version)

# What You'll Need:

→ Base

01 - 500g (1 pound) pasta, any type
02 - 2 large boneless, skinless chicken breasts

→ Sauce

03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 80g (⅓ cup) basil pesto
06 - 100ml (⅓ cup) single cream
07 - 100ml (⅓ cup) vegetable stock

→ Toppings

08 - 2 tablespoons chopped walnuts
09 - 1 ball mozzarella, torn
10 - 1 bunch fresh basil, chopped
11 - 50g (½ cup) grated parmesan cheese
12 - Salt and pepper to taste

# Let's Cook!:

01 - Cook pasta according to package directions. Drain and set aside.
02 - Pound chicken breasts between paper until even thickness. Season with salt and pepper.
03 - Heat oil, cook chicken 5-7 minutes per side until done. Remove from pan.
04 - Sauté garlic in same pan, add pesto, cream, and stock. Simmer until combined.
05 - Toss pasta with sauce, top with sliced chicken, mozzarella, parmesan, and basil.

# Recipe Notes:

01 - A quick weeknight pasta combining tender chicken with a creamy pesto sauce and fresh herbs.

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