Penne With Chicken And Pesto - cooking recipe

Ingredients

1 clove garlic, peeled
1 large bunch basil, washed and leaves removed
30 g pine nuts, dry toasted in a frying pan
30 g grated Parmesan cheese
6 tbsp olive oil
400 g penne pasta
300 g cherry tomatoes, halved
250 g chicken fillets, cut into thin slices

Preparation

Leaving a few basil leaves for garnish, puree the basil, pine nuts, garlic, 5 tbsp oil, and Parmesan cheese, until you have a thin pesto. Season to taste with salt. Cook the pasta in boiling salted water according to package directions.
Heat 1 tbsp oil in a frying pan, sear the chicken for 3-4 minutes, turning several times, until cooked through. Season with salt and pepper and remove from pan. Add the tomatoes to the same frying pan and cook for about 3 minutes, until the skins pop. Check the seasoning.
Drain the pasta and add it to the tomatoes, along with the chicken and pesto. Add 1 - 2 tbsp of water, if necessary, and heat through. Serve the pasta, garnished with the remaining basil leaves.