Chicken and pesto pasta bake recipe

Serves 4-6, prep and cook time 40 minutes

Ingredients

• 2 cups firmly packed fresh basil leaves (about 1 bunch)
• 1 clove garlic, peeled
• ¼ cup (40g) pine nuts
• ½ cup firmly packed baby spinach
• 1/3 cup (80ml) extra virgin olive oil
• ¾ cup (60g) finely grated parmesan cheese
• 500g penne pasta
• 1 tablespoon extra virgin olive oil, extra
• 500g chicken thigh fillets, cut into 1cm pieces
• 100g bocconcini cheese, sliced thinly

Method

1. Process the basil, garlic, pine nuts, and spinach in a small blender or food processor until chopped finely. With motor operating, add oil in a thin steady stream until combined. Stir in half the parmesan. Season to taste with salt and freshly ground black pepper.
2. Cook pasta in a large saucepan of well-salted boiling water until just tender. Drain pasta.
3. Meanwhile, heat the extra oil in a large frying pan. Add the chicken; cook over high heat until golden brown and cooked through.
4. Preheat oven grill on high heat.
5. Toss pesto through the pasta and chicken in a large bowl; season to taste with salt and freshly ground black pepper. Place pasta mixture in a large ovenproof dish; top with remaining parmesan and bocconcini. Grill for a few minutes or until cheese is melted and parmesan is golden.
6. Serve sprinkled with extra basil leaves, if desired.

Not suitable to freeze or microwave.