Creamy Chicken Pasta (Print Version)

# Ingredients:

01 - ½ cup (50g) grated parmesan cheese.

02 - A sprinkle of salt and black pepper, as needed.

03 - 1 bunch of basil, roughly chopped.

04 - 1 mozzarella ball, torn into pieces.

05 - 2 tablespoons of crushed walnuts.

06 - 100ml vegetable broth (about ⅓ cup).

07 - ⅓ cup (100ml) light cream.

08 - ⅓ cup (80g) basil pesto.

09 - 3 minced garlic cloves.

10 - A couple of tablespoons of olive oil.

11 - 2 large chicken breasts, boneless and skinless.

12 - 1 lb (500g) any type of pasta.

01 - Stir the cooked pasta into the sauce. Arrange chicken on top, sprinkle with mozzarella, parmesan, and a pinch of ground pepper.

02 - Cook garlic in a hot pan for 3 minutes until it smells great. Mix in the stock, cream, and pesto, and let it gently bubble while stirring.

03 - Using some parchment paper, flatten the chicken breasts to an even thickness. Add a little salt and pepper for flavor.

04 - Heat oil in a medium pan, then fry chicken for 5-7 minutes on each side until fully cooked. Put it aside for now.

05 - Follow the packet directions to cook the pasta. Drain off water and set it to the side.

01 - Try swapping the basil pesto for red pesto.

02 - Walnuts can be replaced with pistachios.

03 - Good for 3 days if refrigerated.