This Basil pesto pasta with chicken and roasted tomatoes contains only five ingredients. It is very quick and easy to make and utterly delicious.
You can use shop bought basil pesto or make your own by blending 200ml fresh basil leaves together with 1 garlic clove, a pinch of salt, 60ml olive oil and 60ml roasted pine nuts. Mix 60 ml grated parmesan to the mixture. The basil pesto will keep well in the fridge for a week. Pine nuts are very expensive and can be replaced with cashew nuts or even peanuts. The pesto can be frozen.
For a vegetarian option, the chicken can be replaced with olives and/or feta or simply leave the chicken out. You can serve the pasta dish hot, at room temperature or cold. The dish is wonderful as a lunchbox staple. Start off with only the pasta with basil pesto, add the chicken the next day and the roasted tomatoes the day there after. In this way you can create a “new” lunchbox dish for every day of the week.
You can also play around with other pesto flavours, such as red pepper pesto or rocket pesto to create something different. Omit the pesto and use olive tapenade for a completely different taste. This is a versatile dish; I love recipes where you can play around and use your own favourite ingredients and this recipe is definitely one of those!
- 250g Rosa tomatoes
- 3 garlic cloves, unpeeled
- 350g pasta
- 600g chicken fillets, sliced into strips
- 75g basil pesto
- olive oil, salt and black pepper
- Pre-heat the oven to 180⁰C.
- Place the Rosa tomatoes and garlic onto a roasting tin. Drizzle with some olive oil and roast in the oven for 20 minutes.
- Cook the pasta according to packet instructions and transfer to a serving dish.
- Heat some olive oil in a frying pan and fry the chicken strips until cooked. Season the chicken with salt and pepper.
- Press the roasted garlic out of the skin and mash. Mix the garlic, basil pesto and chicken strips into the pasta. Add the roasted tomatoes with pan juices to the pasta. Serve hot, at room temperature or cold.