Chicken and Pesto Pasta

Hello dear Reader,

A while ago I made some amazing Pesto with Almonds, Basil and Rocket. As it made quite a large quantity, I froze the leftover Pesto into ice cube trays until I needed it again. After freezing I just popped the little frozen cubes out into a container. You can then just take out and use however many cubes you need at a time, no waste!
Almond, Basil and Rocket Pesto with Home Made Nut and Seed Crackers
While in Norfolk Island, a couple of weeks ago, we went out to lunch at Baileys Restaurant and I had a lovely version of Chicken and Pesto Pasta and thought that this would be a great way to use up the frozen Pesto in my freezer.

The $10 Lunch Special, at Baileys Restaurant, Norfolk Island. A special treat while we were on holiday

Ingredients for Chicken and Pesto Pasta
Brown chicken in batches
Remove chicken to a plate
Halve tomatoes
Add to hot pan and sauté. Let tomatoes "catch" a little, you will intensify the sweetness of the tomatoes
Remove cooked tomatoes 
Add chicken back to pan
Add Pesto
Mix well and continue to cook chicken until well done
Add cream and mix well
Add cooked pasta, cooked tomatoes and gently combine
Sprinkle over chopped parsley and grated parmesan, gently combine
Serve with extra grated parmesan 


1 kg of chicken thigh fillets, cut into chunks

250 grams pasta of your choice, I used Penne

2/3 cup of pesto of your choice

1 cup cream

1 punnet of small tomatoes, halved

1/2 cup grated parmesan plus extra for grating over 

A good handful of parsley, finely chopped


In a heavy based frypan, brown chicken in batches, remove to a plate

Let frypan heat up again and add tomatoes, sauté until cooked and "caught" a little (more flavour) remove to a plate

Meanwhile, cook pasta in the usual way, drain well and set aside

Add browed chicken pieces back to frypan and add pesto, mix to coat chicken and sauté until chicken is cooked through

Add cream and mix well

Now add tomatoes and cooked pasta to pan, gently combine

Lastly add grated parmesan and chopped parsley and again gently combine

Serve with extra parmesan grated over

So, tell me, what is your favourite version of a "Restaurant Dish" cooked at home?

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