Name: Pesto Pasta
Ingredients: 1. 500 g of chicken breast or thigh; 2. Tbs of pine nuts (optional); 3. About 20 cherry tomatoes/punnet of cherry tomatoes; 4. About 2 dense cups of fresh basil - i grow basil and tomatoes so i don?t pay for these, but it?s not usually too expensive.; 5. About 1/4 cup olive oil; 6. About 1 tbs of parmesan cheese; 7. 2 and 1/2 tbs of minced garlic; 8. Your choice of pasta (500g packet)

Ingredients

1. 500 g of chicken breast or thigh

2. Tbs of pine nuts (optional)

3. About 20 cherry tomatoes/punnet of cherry tomatoes

4. About 2 dense cups of fresh basil – i grow basil and tomatoes so i don?t pay for these, but it?s not usually too expensive.

5. About 1/4 cup olive oil

6. About 1 tbs of parmesan cheese

7. 2 and 1/2 tbs of minced garlic

8. Your choice of pasta (500g packet)

Instructions

Step 1:

I make enough for the week, so i cook the whole packet of pasta.

Step 2:

Step 3:

the ingredients for the pesto approximately makes enough for about 4 cook ups of this recipe.

Step 4:

Step 5:

1. Start boiling a pot of water for the pasta – add salt to the water as this helps the pasta not stick.

Step 6:

2. Put the tomatoes, basil, oil, pine nuts, garlic, cheese in to a blender/bullet and blend up until smooth.

Step 7:

3. Chop the chicken into pieces about 1.5/2 cm cubes.

Step 8:

4. If the water is boiling, pre-heat a pan with olive oil for the chicken. Put the pasta in the pot covered – put the lid on a tilt so that it doesn?t overflow.

Step 9:

5. Cook the chicken in the pan of medium-high

Step 10:

6. Once the pasta and chicken are cooked, take both off the heat.

Step 11:

7. Drain the pasta. Put the pasta back in the pot and keep off the heat.

Step 12:

8. Put the chicken into the pot with the pasta and scoop about 1/4 cup of basil and tomato pesto into the pasta and chicken. Mix well.

Step 13:

Step 14:

9. Bag up the rest of the pesto into separate 1/4 cup measurements into freezer bags. Freeze for next time.