The very best pesto pasta with chicken
A delicious pesto pasta with juicy marinated chicken thigh fillets, creamy cooking cream and grilled cherry tomatoes. Quick, full of flavour and perfect for weeknights.
Ingredients
- 300 g chicken thigh fillets
- 200 g tagliatelle
- homemade pesto, to taste
- a small bottle of cooking cream
- 2 sprigs of cherry tomatoes
- olive oil
- salt & pepper
Instructions
- 1
1. Cut the chicken into cubes, put them in a bowl and mix in 3/4 of the pesto. Cover the dish and refrigerate for at least half an hour. Stir occasionally so the flavours distribute well.2. Meanwhile heat a good splash of oil in a grill pan and season liberally with salt and pepper. Place the tomatoes in the pan: instead of removing them from the vine and throwing the stalk away, leave them on — it looks much nicer on the plate later 😉 Grill the tomatoes until they burst and absorb the oil and herbs. Then set them, pan and all, aside off the heat.
Cook it from the original
This recipe comes from cookinglife.eu. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinglife.eu