Penne with Pesto and Pan-Fried Chicken

Ingredients

• 200g penne (or any short pasta)
• 2 chicken breasts
• Salt, pepper, olive oil

Pesto (or use a good store-bought jar):

• 2 big handfuls fresh basil
• 1 clove garlic
• A handful of pine nuts, walnuts, or almonds
• A handful of parmesan, grana padano, or pecorino, grated
• Olive oil
• Squeeze of lemon
• Salt

Method

1. Make the pesto: blitz basil, garlic, nuts, and cheese in a food processor with a glug of olive oil until it comes together. Season with salt and lemon. Loosen with more oil to taste. (Or just open a jar.)
2. Pound chicken breasts to even thickness. Season well with salt and pepper.
3. Heat a drizzle of olive oil in a pan over medium-high. Cook chicken 3–4 minutes per side until golden and just cooked through. Rest for 5 minutes, then slice.
4. Cook pasta in well-salted water until al dente. Reserve a splash of pasta water before draining.
5. Toss hot pasta with pesto, loosening with a little pasta water until glossy.
6. Serve pasta topped with sliced chicken and extra cheese if you like.