Chicken Pesto Pasta with roasted garlic
Us Italians love our pesto pasta, and I am sure you probably love it too. So how about making even tastier by adding chicken and roasted garlic? If that’s sounds good, keep reading to make the recipe with us.
Ingredients (makes 2 large portions)
1 chicken breast
half a head of garlic or roast it whole for extra garlic flavour
140 gr peas (I am using canned peas)
Belmorso extra virgin olive oil
salt and pepper
300 gr of your favourite short pasta (Belmorso trofie would be a great option)
Preparation (watch our recipe reel on Instagram @tastewithgusto)
Roast your garlic, either half or whole as you prefer.
After 20 minutes put your chicken breast to bake in the same dish with your garlic.
Leave the chicken to cook together with the garlic for 20 minutes.
In the meantime, boil the water for your pasta with plenty of salt.
Once the pasta cooks, drain it and add it back to your pot. Don’t forget to save some cooking water.
Add your peas and half a large jar of Belmorso pesto, or 5 tablespoons to your pasta, and mix well.
If needed, add some of your cooking water set aside.
Take the garlic and chicken out. Wait a few minutes so as not to burn your hands, and squeeze the roasted garlic into your pasta pot. Once you have squeezed all the garlic goodness out mix well to combine.
Next, season your chicken with salt and pepper, and drizzle a generous amount of extra virgin olive oil.
Cut the chicken into slices.
Serve your pasta, sprinkle with parmesan, and top with some chicken slices.
If you want to re-create this recipe on a busy night here are a few shortcuts.
- Bake your chicken in bulk and freeze it, so you can defrost it and have it ready the morning of
- Use our garlic spread for the garlic flavour but without having to roast it
- You can save a portion or two in the freezer and take it out on a rainy day