Serves two
INGREDIENTS
300g penne pasta
A splash of olive oil
2 skinless chicken breasts cubed
1 red onion thinly sliced
2 tbsp green pesto
100g cherry tomatoes, halved
40g green olives, sliced
1 tsp drained capers
Parmesan cheese, grated
Fresh basil to garnish
METHOD
Place the pasta into a pan of salted boiling water and cook until al dente (follow pasta packet instructions)
Heat the oil in a large frying pan and add the onions and chicken to the pan. Stir fry on a high heat for 2 mins and then reduce the heat and cook for a further 5 minutes
Drain the pasta in a colander over a desert bowl to retain 3 tablespoon of the cooking water
Add the tomatoes, olives and capers to the chicken and cook for a further couple of minutes
I a separate bowl mix the pesto with the cooking water, add the cooked pasta to the chicken and pour the pesto mix over the chicken and pasta. Continue to cook for a couple of minutes, stitting to coat all of the ingredient with the pesto sauce
Serve in bowls with grated parmesan and torn basil leaves & a glass of Pino Grigio
Ridware Hall 