The ultimate no-fuss & delicious pasta recipe. Pesto-laced whole wheat pasta is tossed with shredded chicken, charred baby tomatoes, onion, fresh basil & crème fraîche. Simply stunning!
Shredded Chicken & Pesto Pasta
Shredded Chicken & Pesto Pasta
with charred baby tomatoes & fresh basil
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Tomatoes
- Chicken
- Creme Fraiche
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- NOMU Italian Rub
- Onion
- Onions
- Pesto Princess Basil Pesto
- Whole Wheat Penne Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BUBBLE BUBBLE
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
BEFORE YOU CONTINUE
While the pasta is boiling, rinse and halve the baby tomatoes. Peel and thinly slice ½ the onion. Rinse and roughly tear the basil leaves.
SHREDDED CHICKY
Pat the chicken breast dry with paper towel. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
ONION & TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and halved baby tomatoes and fry for 5-6 minutes until soft and browned, shifting occasionally. Season to taste.
THROW IT ALL TOGETHER
In a bowl, combine the crème fraîche and the pesto. Loosen with some of the reserved pasta water. To the pot with the cooked pasta, add the shredded chicken, the browned onion & tomato, the pesto crème fraîche, ½ the torn basil, and a drizzle of olive oil. Place over a low heat for 3-4 minutes until warmed through. Season to taste. If the sauce is still too thick for your liking, loosen with some of the reserved pasta water.
WHAT A STUNNER!
Bowl up a generous helping of the pesto pasta. Garnish with the remaining basil. Finish with a drizzle of olive oil and a crack of black pepper. All yours, Chef!
Whole Wheat Penne Pasta - 125g
Baby Tomatoes - 80g
Onion - 1
Fresh Basil - 3g
Free-range Chicken Breast - 1
NOMU Italian Rub - 2,5ml
Crème Fraîche - 40ml
Pesto Princess Basil Pesto - 50ml
BUBBLE BUBBLE
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
BEFORE YOU CONTINUE
While the pasta is boiling, rinse and halve the baby tomatoes. Peel and thinly slice the onion. Rinse and roughly tear the basil leaves.
SHREDDED CHICKY
Pat the chicken breasts dry with paper towel. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
ONION & TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and halved baby tomatoes and fry for 5-6 minutes until soft and browned, shifting occasionally. Season to taste.
THROW IT ALL TOGETHER
In a bowl, combine the crème fraîche and the pesto. Loosen with some of the reserved pasta water. To the pot with the cooked pasta, add the shredded chicken, the browned onion & tomato, the pesto crème fraîche, ½ the torn basil, and a drizzle of olive oil. Place over a low heat for 3-4 minutes until warmed through. Season to taste. If the sauce is still too thick for your liking, loosen with some of the reserved pasta water.
WHAT A STUNNER!
Bowl up a generous helping of the pesto pasta. Garnish with the remaining basil. Finish with a drizzle of olive oil and a crack of black pepper. All yours, Chef!
Whole Wheat Penne Pasta - 250g
Baby Tomatoes - 160g
Onion - 1
Fresh Basil - 5g
Free-range Chicken Breasts - 2
NOMU Italian Rub - 5ml
Crème Fraîche - 80ml
Pesto Princess Basil Pesto - 100ml
BUBBLE BUBBLE
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
BEFORE YOU CONTINUE
While the pasta is boiling, rinse and halve the baby tomatoes. Peel and thinly slice 1½ of the onions. Rinse and roughly tear the basil leaves.
SHREDDED CHICKY
Pat the chicken breasts dry with paper towel. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
ONION & TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and halved baby tomatoes and fry for 6-8 minutes until soft and browned, shifting occasionally. Season to taste.
THROW IT ALL TOGETHER
In a bowl, combine the crème fraîche and the pesto. Loosen with some of the reserved pasta water. To the pot with the cooked pasta, add the shredded chicken, the browned onion & tomato, the pesto crème fraîche, ½ the torn basil, and a drizzle of olive oil. Place over a low heat for 4-5 minutes until warmed through. Season to taste. If the sauce is still too thick for your liking, loosen with some of the reserved pasta water.
WHAT A STUNNER!
Bowl up a generous helping of the pesto pasta. Garnish with the remaining basil. Finish with a drizzle of olive oil and a crack of black pepper. All yours, Chef!
Whole Wheat Penne Pasta - 375g
Baby Tomatoes - 240g
Onions - 2
Fresh Basil - 8g
Free-range Chicken Breasts - 3
NOMU Italian Rub - 7,5ml
Crème Fraîche - 125ml
Pesto Princess Basil Pesto - 150ml
BUBBLE BUBBLE
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
BEFORE YOU CONTINUE
While the pasta is boiling, rinse and halve the baby tomatoes. Peel and thinly slice the onions. Rinse and roughly tear the basil leaves.
SHREDDED CHICKY
Pat the chicken breasts dry with paper towel. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
ONION & TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and halved baby tomatoes and fry for 6-8 minutes until soft and browned, shifting occasionally. Season to taste.
THROW IT ALL TOGETHER
In a bowl, combine the crème fraîche and the pesto. Loosen with some of the reserved pasta water. To the pot with the cooked pasta, add the shredded chicken, the browned onion & tomato, the pesto crème fraîche, ½ the torn basil, and a drizzle of olive oil. Place over a low heat for 4-5 minutes until warmed through. Season to taste. If the sauce is still too thick for your liking, loosen with some of the reserved pasta water.
WHAT A STUNNER!
Bowl up a generous helping of the pesto pasta. Garnish with the remaining basil. Finish with a drizzle of olive oil and a crack of black pepper. All yours, Chef!
Whole Wheat Penne Pasta - 500g
Baby Tomatoes - 320g
Onions - 2
Fresh Basil - 10g
Free-range Chicken Breasts - 4
NOMU Italian Rub - 10ml
Crème Fraîche - 160ml
Pesto Princess Basil Pesto - 200ml
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