One-Pan Garlic Chicken Pesto Pasta

Here's what you need: canola oil, chicken breast, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Here's what you need: canola oil, chicken breast, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil


Ingredients
  • 1 tablespoon  canola oil
  • 2 chicken breasts, sliced into 1/2 inch (2cm) strips
  • 2 tablespoons  garlic, chopped
  • ½ tablespoon  kosher salt
  • ½ tablespoon  black pepper, freshly ground
  • ¾ cup  heavy cream (175 mL)
  • ½ cup  grated parmesan cheese (55 g)
  • ¼ cup  pesto (55 g)
  • 3 cups  penne pasta, cooked and drained (600 g)
  • ¾ cup  cherry tomato, halved (150 g)
  • parmesan cheese, to garnish
  • fresh basil, chopped, to garnish

Preparation
  1. Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
  2. Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
  3. Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
  4. Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.