Pesto Chicken Tagliatelle by Helena Lang Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

300g tagliatelle
3 large skinless chicken breasts cut into chunks
200g cherry tomatoes, halved
1 jar Classic Basil Pesto
Extra virgin olive oil
Salt and freshly ground pepper
Fresh basil leaves

Instructions

Put a large pan of water on the hob to boil. Heat a tbsp of olive oil in a saute pan and when hot tip in the chicken. Stir and saute until golden. Whilst chicken is cooking, cook the tagliatelle in the water, then drain. Add the cut tomatoes to the chicken, give it a quick stir and add to the drained pasta with the jar of pesto. Season, stir carefully and then serve garnished with a few fresh basil leaves.