Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Dinner Deadline
Print
Total:
25 min
Active:
25 min
Yield:
3 to 4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Pesto:
  • 200 grams (7 ounces) fresh basil leaves
  • 100 grams (3 1/2 ounces) Parmesan, grated
  • 100 grams (3 1/2 ounces) pine nuts, toasted
  • 2 cloves garlic, crushed
  • 1 green chile, seeded
  • Salt and freshly ground pepper
  • 160 milliliters (2/3 cup) olive oil, plus more for covering pesto
Chicken and Penne:
  • 500 grams (18 ounces) penne
  • 2 cloves garlic, crushed
  • 4 chicken breasts, cut into strips
  • 1 tablespoon dried Italian mixed herbs
  • Salt and freshly ground pepper
  • 250 grams (9 ounces) cherry tomatoes, halved
  • Grated zest and juice of 1 lemon
  • Parmesan shavings, to serve
  • Fresh basil leaves, to serve
  • Bring a large pot of water to a boil.

Directions

Watch how to make this recipe.

For the pesto: Place the basil, Parmesan, pine nuts, garlic, green chile and some salt and pepper in a food processor. Blend until smooth and well combined. Add the oil in a steady thread until you have a thick pesto. Transfer to a sterilized jar and cover with a layer of olive oil to seal. Store in the fridge until needed.

For the chicken and penne: Cook the penne in the boiling water to al dente, according to the package directions.

Meanwhile, heat 1 tablespoon of the pesto oil in a large saucepan and saute the garlic for 1 minute. Add the chicken strips, dried Italian herbs and some salt and pepper and fry until almost cooked through, around 5 minutes. Add the cherry tomatoes and cook for a further 2 minutes.

Drain the penne and rinse briefly in cold water. Add to the saucepan with enough pesto to coat the pasta and chicken. Add the lemon zest and juice and mix. Finish with Parmesan shavings and basil leaves, and serve while still warm.

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