Index Meals | Chicken and tarragon pesto pasta
This is pesto pasta with a difference. Instead of basil, this quick and easy recipe uses tarragon – the perfect accompaniment to grilled chicken breasts.
Chicken breasts, Garlic, Lemon, Olive oil, Parmesan cheese, Penne pasta, Pine nuts, Rocket, Tarragon
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Chicken and tarragon pesto pasta

About This Recipe

Ingredients

75g parmesan cheese, finely grated
75g pine nuts
1 large bunch of tarragon, leaves stripped from the stems
Finely grated zest and juice of 1 lemon
1 clove of garlic, crushed
5 tbsp olive oil

2 large chicken breasts, skin removed
250g penne pasta
2 handfuls of rocket

Instructions

  1. Pat the chicken breasts dry with kitchen towel and season well. Cook on a hot griddle at a medium high heat until cooked through (approximately 4-5 minutes on each side). Test by pushing a skewer into the thickest part of the fillet. If the juices run clear, the chicken is done.
  2. Once cooked, set the chicken aside to rest until everything else is ready.
  3. Meanwhile, bring a large pan of water to the boil and cook the pasta according to the instructions on the packet. Prepare the pesto while the chicken and pasta are cooking.
  4. To make the tarragon pesto, toast the pine nuts in a dry frying pan, and allow to cool a little. Keep a few of the tarragon leaves to one side, but put all the other pesto ingredients in a jug and puree until smooth with a hand blender.
  5. Slice the chicken into bite-sized morsels. Mix the pesto in with the cooked and drained pasta, then add the chicken, rocket and remaining tarragon leaves.
  6. Top with a little extra grated parmesan and serve immediately, or set aside and eat as a salad later.
Date

October 05, 2015

Category
Just tasty!
Tags
Chicken breasts, Garlic, Lemon, Olive oil, Parmesan cheese, Penne pasta, Pine nuts, Rocket, Tarragon