PESTO 100 g/31/2 oz shredded fresh basil 125 ml/4 1 oz extra-virgin olive oil 3 tbsp pine kernels 3 garlic cloves, crushed salt 55 g/2 oz freshly grated Parmesan 2 tbsp freshly grated pecorino 2 tbsp vegetable oil 4 boneless, skinless chicken breasts 350 g/12 oz dried fettuccine freshly ground pepper to taste sprig of fresh basil, to garnish.
To make the pesto, put the basil, olive oil, pine kernels, garlic and a generous pinch of salt in a food processor or blender. Puree the Ingredients until smooth. Scrape the mixture into a bowl and stir in the cheeses.
Heat the vegetable oil in a frying pan over a medium heat. Fry the chicken breasts, turning once, for 8-10 minutes until the juices are no longer pink.
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Cut into small cubes.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Add the chicken and pesto, then season with pepper. Toss well to mix.
Garnish with a sprig of basil and serve warm.