Ingredients
3 boneless and skinless chicken breasts, cut into bite-size pieces
400g pasta
250g mozzarella
100g fresh basil leaves
100g pine nuts, toasted
50g Grana Padano grated
1 garlic clove, lightly crushed
2 tbsp olive oil
Fresh ground black pepper and sea salt
Method
- Place the basil leaves in a food processor along with the pine nut, Grana Padano, garlic, olive oil, salt and pepper. Blend it until it is a smooth paste
- Heat the olive oil in a saucepan, add the chicken breasts pieces and fry until cooked and golden brown
- Meanwhile bring a pan of salted water to the boil and cook the pasta for 11-12 minutes
- Drain the pasta, leaving about 4 tablespoons of cooking liquid in the pan, then add 4 tablespoons of pesto and return the pasta to the pan
- Mix and add the chicken
- Serve the pasta dressed with slices of mozzarella
- Season with olive oil, freshly ground black pepper and toasted pine nuts
