Golden chicken and basil-parmesan pesto tossed through hot fusilli

≈ $9.55/serving$10.41at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• fusilli200 g
• chicken breast350 g
• basil leaves2 big handfuls
• parmesan cheese3/4 cup, grated
• olive oil1/3 cup
• garlic2 cloves
• cherry tomato1 pint
• lemon1 ea

Method

1Make the pesto

• •Finely chop the basil and pile it into a bowl.
• •Grate in half of the parmesan.
• •Mince one clove of the garlic and add it.
• •Stir in the olive oil, the juice of half of a lemon and a pinch of salt until it forms a loose green sauce.

2Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Cook the fusilli 9 to 11 minutes until tender.
• •Scoop out 1/2 cup of the pasta water, then drain.

3Sear the chicken

• •Meanwhile, cut the chicken breast into 3/4 inch pieces and season with salt and pepper.
• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the chicken in a single layer and cook 5 to 6 minutes, tossing once, until golden and cooked through.
• •Add the cherry tomatoes and the remaining minced garlic and cook 2 minutes until the tomatoes blister and start to burst.

4Toss

• •Reduce the heat to low and add the drained pasta to the pan.
• •Add the pesto and a splash of the reserved pasta water.
• •Toss 1 minute until every piece is coated and glossy.
• •Season to taste.

5Plate

• •Divide between two bowls.
• •Top with the remaining parmesan.
• •Garnish with a few small basil leaves.