Chicken pesto pasta

Ingredients

• 2 tbsp olive oil
• 500 g chicken breast, cut into thin strips
• Salt and black pepper
• 1 tsp all-purpose seasoning
• 375 g penne
• 1 tbsp butter
• 3 garlic cloves, crushed
• ¼ cup thinly sliced spring onion, plus extra to serve
• 1 jar storebought pesto
• 600 ml thickened cream
• 1 tsp chicken stock powder
• 1 cup freshly grated parmesan cheese, plus extra to serve
• 2 tbsp toasted pine nuts, plus extra to serve
• Fresh basil leaves, to serve

Instructions

1. Heat the oil in a large frying pan. Once hot, add the chicken, a generous pinch of salt and pepper and the all-purpose seasoning. Cook, tossing occasionally until browned.
2. Meanwhile, bring a large saucepan of salted water to the boil. Cook the pasta according to the package directions. Reserve 1 cup pasta cooking water.
3. Add the butter to the pan with the chicken, followed by the garlic and spring onion. Cook for 1 minute, or until fragrant, then stir through the pesto. Cook for 1 minute, then add the cream and chicken stock powder. Once warmed through, add the drained pasta, 1 cup reserved pasta water, parmesan cheese and pine nuts. Toss well to coat the pasta, then season to taste with salt and black pepper.
4. Divide the chicken pesto pasta between bowls and sprinkle with extra spring onion, pine nuts, parmesan cheese and fresh sprigs of basil.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.