Grilled Chicken Penne with Pesto Cream Sauce

Ingrédients

• 250 g penne pasta
• 200 g mini chicken breast fillets or strips
• juice of 1 lemon
• olive oil
• 1 C (250 ml) fresh cream
• 200 ml basil pesto
• freshly ground salt and pepper
• extra virgin olive oil
• grated Parmesan cheese to serve

Préparation

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until al dente.

2. 2

   Season the chicken with salt and pepper, and then rub with a mixture of lemon juice and olive oil.

3. 3

   Heat a griddle pan until smoking hot and grill the chicken pieces evenly on all sides, or until cooked through. Slice into bite-size pieces and set aside.

4. 4

   Heat the cream in a large heavy-based frying pan until simmering. Continue to simmer until reduced by one third. Remove from the heat, add three quarters of the pesto and whisk until well combined.

5. 5

   Drain the pasta, but don’t rinse. Add the pasta and chicken to the sauce and mix until well combined. Season to taste.

6. 6

   Spoon into bowls, top with a dollop of the remaining pesto and drizzle with extra virgin olive oil.

7. 7

   Serve with grated Parmesan cheese.