Creamy Chicken Pasta (Printable Version)

# What You'll Need:

01 - 500g (1 lb) of any type of pasta.

02 - 2 chicken breasts, boneless and skinless.

03 - 2 tbsp of olive oil.

04 - 3 minced garlic cloves.

05 - 80g (⅓ cup) pesto made of basil.

06 - 100ml (⅓ cup) of cream for cooking.

07 - 100ml (⅓ cup) veggie broth.

08 - 2 tbsp of chopped walnuts.

09 - 1 ball of mozzarella, torn into pieces.

10 - Handful of chopped basil leaves.

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

12 - Salt and pepper to suit your taste.

01 - Boil the pasta according to the directions on the box. Strain and put it aside.

02 - Lay chicken between two sheets of baking paper and flatten gently. Sprinkle with salt and pepper.

03 - Warm some olive oil in a skillet over medium warmth. Sear the chicken for 5-7 minutes per side until done. Set it aside.

04 - Cook garlic in the pan for about 3 minutes until it's aromatic. Stir in pesto, broth, and cream, and let it gently bubble.

05 - Mix the cooked pasta with the sauce. Add sliced chicken, torn mozzarella, grated parmesan, and a sprinkle of pepper on top before serving.

01 - You can swap out basil pesto for red pesto.

02 - Use pistachios as an alternative to walnuts.

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