Chunky Chicken Pesto

INGREDIENTS

Pesto

1.Toast your pine nuts on a medium to hot heat with olive oil and salt.

2.Once toasted, place them on a paper towel and put them in the fridge to cool.

3.Place the garlic (uncut) and parmesan (cut into cubes) into a food processor to a breadcrumb consistency.

4.Add your basil and rocket to the garlic and parmesan and ‘wiz’ for roughly 2-5 seconds so it begins to look like pesto.

5.Now add your toasted pine nuts to the pesto with a dash of salt and pepper.

6.Add a 3 to 4 tablespoons of olive oil- depending on how oily you like it really

Chicken Pasta

1.Cut your chicken tenderloins into bite size pieces.

2.Then get a tablespoon per person of your pesto into your frying pan.

3.Warm the pesto up for 30 to 40 seconds on a medium to high heat.

4.Add your chicken by rolling it around in the pesto to coat it.

5.Now add 200ml to 300ml of cream depending on how thin or thick you like your sauce. I always put some pepper in to add flavour.

6.Cook all on a simmering heat until your chicken is cooked, roughly 7 minutes.

7.While the chicken is simmering, boil your pasta.

8.When the pasta is cooked, add to your chicken pesto mix and blend together.

9.Add rocket and cherry tomatoes on top of each bowl when serving.