Penne With Chicken And Pesto

• 1 clove garlic, peeled
• 1 large bunch basil, washed and leaves removed
• 30 g pine nuts, dry toasted in a frying pan
• 30 g grated Parmesan cheese
• 6 tbsp olive oil
• 400 g penne pasta
• 300 g cherry tomatoes, halved
• 250 g chicken fillets, cut into thin slices

1. Leaving a few basil leaves for garnish, puree the basil, pine nuts, garlic, 5 tbsp oil, and Parmesan cheese, until you have a thin pesto. Season to taste with salt. Cook the pasta in boiling salted water according to package directions.
2. Heat 1 tbsp oil in a frying pan, sear the chicken for 3-4 minutes, turning several times, until cooked through. Season with salt and pepper and remove from pan. Add the tomatoes to the same frying pan and cook for about 3 minutes, until the skins pop. Check the seasoning.
3. Drain the pasta and add it to the tomatoes, along with the chicken and pesto. Add 1 - 2 tbsp of water, if necessary, and heat through. Serve the pasta, garnished with the remaining basil leaves.

clove garlic, basil, pine nuts, parmesan cheese, olive oil, penne pasta, cherry tomatoes, chicken

Taken from recipes-plus.com/api/v2.0/recipes/21620 (may not work)