Grilled Chicken Penne with Pesto Cream Sauce
A mouth-watering pasta dish made in a jiffy…
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
250 g penne pasta
juice of 1 lemon
1 C (250 ml) fresh cream
200 ml basil pesto
freshly ground salt and pepper
extra virgin olive oil
grated Parmesan cheese to serve
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Season the chicken with salt and pepper, and then rub with a mixture of lemon juice and olive oil.
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.
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.
Drain the pasta, but don’t rinse. Add the pasta and chicken to the sauce and mix until well combined. Season to taste.
Spoon into bowls, top with a dollop of the remaining pesto and drizzle with extra virgin olive oil.
Serve with grated Parmesan cheese.