Pan Fried Chicken with Homemade Basil Pesto and Perino Tomatoes

Pan Fried Chicken with Homemade Basil Pesto and Perino Tomatoes

Cooking time: 20 minutes,  serves 4

Basil Pesto Sauce:

  • 45g (1/4 cup) pine nuts
  • 1 ½ cups fresh basil leaves
  • 2 small garlic cloves, halved
  • 60g (3/4 cup) shredded parmesan
  • 5 tablespoons olive oil

Chicken Pesto Pasta:

  • 375g Vetta High Protein Low Carb Penne
  • 1 chicken breast, cut into strips
  • 1 tablespoon extra virgin olive oil
  • 200g grape perino tomatoes (can be replaced with cherry tomatoes)
  • Salt and pepper
  • Parmesan cheese (to garnish)
  • Fresh basil leaves, roughly chopped (for garnish)
  • 25g roasted pine nuts (to serve)
  1. For the Basil Pesto: toast the pine nuts in a frying pan on low heat until lightly golden. Remove from the pan and set aside for 10 min to cool.  
  2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped, leaving aside a few basil leaves for serving. With the motor running, on low speed, gradually add the oil in a thin steady stream until well combined. Set aside.
  3. In a large pot cook the penne according to packet instructions & drain, place back in the pot for later.
  4. Heat the olive oil in medium frying pan. Season the chicken strips with salt & pepper and pan fry until cooked through. Place in a bowl and set aside.
  5. In the same pan, over a medium heat, cook the grape tomatoes for 2 to 3 min until just softened. Take off the heat.
  6. Add the basil pesto sauce, tomatoes, and chicken strips to the pot of cooked penne and stir over low heat until combined.
  7. To serve, garnish with parmesan cheese, chopped basil and toasted pine nuts.