chicken pesto pastarating:
Jar Pesto Genovese (Coles)
About 600g Chicken Thigh Fillets
Handful of fresh torn basil
Parmesan Cheese to garnish
Firstly toast your pine nuts briefly over low heat in small saucepan with 1 tsp of oil till lightly browned and remove from saucepan to prevent further toasting.
Preheat over to 180 degrees, remove fat from chicken thighs and slice into smaller strips, fry till golden brown and then set aside.
Arrange cherry tomatoes no over tray and spray with olive oil, cook about 10 minutes until just slightly roasted.
Boil water and start pasta as per cooking instructions.
Return chicken to low heat and add pesto to bring out pesto flavour.
By this time kitchen should smell fabulous and you should have had AT LEAST two glasses of wine.
Once tomatoes are done, throw in torn basil, toasted pine nuts and tomatoes and stir through the chicken GENTLY to prevent things from falling apart.
Add pasta and toss lightly like a salad.
Pour another glass of wine for yourself. Serve with fresh shaved parmesan cheese and cracked pepper.