chicken and tarragon pesto penne

How to make chicken and tarragon pesto penne recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
300 g (10 oz) penne
125 ml (4 fl oz) olive oil
75 g (3 oz) Parmesan cheese, grated
handful of tarragon leaves
75 g (3 oz) pine nuts, toasted
1 garlic clove, crushed
grated rind and juice of 1 lemon
3 ready-cooked chicken breasts, sliced
100 g (3½ oz) watercress
12 baby tomatoes, quartered

Method:
Cook the penne in a large saucepan of boiling water for 8–9 minutes, or according to the packet instructions until ‘al dente’. Drain and refresh under cold running water, then toss with 2 tablespoons of the oil.

Meanwhile, place the Parmesan, tarragon, pine nuts, garlic and lemon rind in a food processor and process for 1 minute. Then, while the motor is still running, gradually pour in the remaining olive oil through the feed tube to form the pesto. Toss the pesto with the pasta, chicken, watercress, tomatoes and lemon juice, and serve.

For chicken & tarragon tagliatelle:
Toss 4 boneless, skinless chicken breasts, about 150 g (5 oz) each, in 2 tablespoons olive oil with 2 tablespoons chopped tarragon and pepper. Cook the chicken breasts under a preheated hot grill for 6–8 minutes on each side or until cooked through. Meanwhile, cook 350 g (11½ oz) tagliatelle for 9–12 minutes or according to the packet instructions. Heat 1 tablespoon olive oil in a large frying pan over a medium heat, add 4 chopped spring onions and 12 quartered baby tomatoes and cook for 2 minutes. Slice the chicken breasts and add to the pan. Drain the pasta and toss in the pan. Serve sprinkled with 2 tablespoons toasted pine nuts. Total cooking time 20 minutes.

chicken and tarragon pesto penne