Creamy Chicken Pesto (Print Version)

# Ingredients:

01 - 500g (1 lb) of your favorite pasta.

02 - 2 chicken breasts, skinless and boneless.

03 - A couple of tablespoons of olive oil.

04 - 3 minced garlic cloves.

05 - 80g (⅓ cup) of pesto, preferably basil.

06 - 100ml (⅓ cup) light cream.

07 - About 100ml (⅓ cup) veggie broth.

08 - 2 tablespoons chopped walnuts.

09 - 1 torn mozzarella ball.

10 - 1 chopped bunch of fresh basil.

11 - 50g (½ cup) grated parmesan cheese.

12 - Add salt and pepper as needed.

01 - Follow the package directions to cook your pasta. Strain it and leave aside for later.

02 - Sandwich chicken between two parchment sheets and press it to an even thickness. Sprinkle some salt and pepper over it.

03 - Heat oil in a pan over medium heat. Cook chicken for about 5-7 minutes on each side until fully cooked. Place it aside for now.

04 - Cook garlic in the pan for 3 minutes until it smells amazing. Stir in pesto, cream, and veggie stock. Let it simmer gently.

05 - Toss the pasta with your sauce. Arrange sliced chicken over the top, then sprinkle mozzarella, parmesan, and a touch of black pepper.

01 - Feel free to switch out basil pesto for red pesto.

02 - If you don’t have walnuts, use pistachios.

03 - Store leftovers in the fridge for up to 3 days.