Chicken Pasta with Pesto and Creme Fraiche sauce…….
Perfection. Pasta with pesto are two of my very favourite simple ingredients. I made this as a simple dinner. You can however eat it cold for lunch, take some out on a picnic and have as a pasta salad or hot with crusty bread.
Ingredients
- 500 g 500g pasta, penne or conchiglie
- 2 Chicken breasts chopped into pieces
- 300 ml Creme fraiche
- 150 g Green pesto
- 50 g Olives, halved
- 1 tsp Capers
- 30 g Parmesan
- Small bunch Basil torn with your fingers
- Salt and pepper to season
Instructions
To make your own pesto
- Take the 50g pitted olives (green), 40g Parmesan, 50g pine nuts, and large bunch of basil, (I weighed mine it was approx 35g) 2 garlic gloves, 150ml olive oil, and a little to store and follow these instructions..
- Toast off the pine nuts in a dry frying pan. Then set aside to cool.
- When the pine nuts have cooled, tip all ingredients in to the food processor and blitz.
- Blitz until smooth, then season to taste and see if you need any further seasonings or any more oil.
- Pour the pesto into your jar and then pour a little oil on top to cover. Seal and store in the fridge. This will keep for 2 weeks in the fridge.
To make the pasta sauce
- In a saute pan, brown off the chicken breast pieces.
- Add in the pesto and stir
- Now pour in the creme fraiche, parmeasn, capers and chopped olives. You can alter the sauce to suit your taste.
- Taste and season with salt and pepper, stir and add in the torn basil.
Notes
Once you have cooked your pasta and followed the packet instructions, drain and add the pasta to the pan, stir and serve with some fresh bread, grated parmesan and a light salad.
Carmela x