Everyday Epicurean

I couldn’t resist the alliteration. Anyway, now that I had a jar of Pesto, and some Bruschetta starters, I decided to go with some Pasta with Pesto and Chicken. This is a really simple recipe and very tasty, if subtle for some palates.

Ingredients.

• About 250 g of Penne pasta
• water for boiling
• salt

• a large chicken breast fillet, sliced thinly
• semi-sundried tomatoes (to taste)
• 1 clove of garlic

• Pesto (1 spoon per plate)

Method.

Boil the pasta in the salted water.

While the pasta is boiling, fry the chicken slices, garlic and tomatoes in a little olive oil.

Once the pasta is cooked, drain and serve into pasta bowls. Place 1 spoon of pesto in each bowl, and mix through.
Serve the chicken/tomato/garlic mix on top of the pesto pasta.
Enjoy!