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Cream Chicken Pesto Pasta
Ingredients:
4 chicken thighs
2 cloves garlic
300ml cream
190g pesto
250g pasta
Parmesan cheese
1. Season chicken thighs on both sides with salt and pepper. Arrange in a cold frying pan skin-side (or at least where the skin would be) down. Turn the heat on to medium-low and cook for 5-15 minutes or until the chicken releases itself from the pan. Flip and cook for another 2-3 minutes
2. Add pasta to boiling water heavily seasoned with salt and stir to avoid sticking
3. Remove chicken from the pan and set aside. Add cream to the pan and scrape all of the brown bits off the bottom of the pan.
4. Turn the heat up to medium/medium-high, add the pesto and grate in 2 garlic cloves, stirring to combine.
5. Add the pasta to the pesto cream for the last 2 minutes of cooking. Toss through the cooked chicken and serve
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