Chicken Pesto Pasta

Instructions

1. 1

   Bring the water and 2 teaspoons of the salt to a boil in a large pot. Meanwhile, halve the cherry tomatoes and grate the Parmesan. In a small food processor, pulse the basil leaves, walnuts and peeled garlic until finely chopped. Add the Parmesan, 30 ml olive oil and 1/4 teaspoon salt; process into a thick pesto.

2. 2

   Add the penne to the boiling water and cook according to the package directions, usually 10–12 minutes, until al dente. Before draining, reserve 180 ml of the pasta cooking water. Prepare and cook the chicken while the pasta cooks.

3. 3

   Use boneless, skinless chicken thighs and cut them into roughly 2 cm pieces. Season with the remaining 1/2 teaspoon salt and the black pepper.

4. 4

   Heat the remaining 15 ml olive oil in a large, wide skillet over medium-high heat. Add the chicken in an even layer and cook for 8–10 minutes, turning occasionally, until lightly browned and the thickest pieces reach an internal temperature of 74°C/165°F.

5. 5

   Add the cherry tomatoes to the skillet and cook for 3–4 minutes, stirring gently, until softened and beginning to blister.

6. 6

   Remove the skillet from the heat and let it stand for 1 minute. Add the drained penne, pesto and 90 ml reserved pasta water. Toss until evenly coated, adding more reserved water a little at a time if needed for a loose, glossy sauce. Do not boil the pesto; serve immediately.