Chicken Pesto Pasta (Print Version)

# Ingredients:

01 - 500g (1 lb) pasta, any type.
02 - 2 large boneless, skinless chicken breasts.
03 - 2 tablespoons olive oil.
04 - 3 cloves garlic, minced.
05 - 80g (⅓ cup) basil pesto.
06 - 100ml (⅓ cup) single cream.
07 - 100ml (⅓ cup) vegetable stock.
08 - 2 tablespoons walnuts, chopped.
09 - 1 ball mozzarella, torn.
10 - 1 bunch basil, chopped.
11 - 50g (½ cup) parmesan cheese, grated.
12 - Salt and pepper, to taste.

# Instructions:

01 - Cook pasta according to package instructions. Drain and set aside.
02 - Place chicken between greaseproof paper sheets and pound until even. Season with salt and pepper.
03 - Heat olive oil in pan over medium heat. Cook chicken 5-7 minutes per side until done. Remove and set aside.
04 - Sauté garlic 3 minutes until fragrant. Add pesto, cream, and stock. Bring to simmer while stirring.
05 - Toss pasta with sauce. Top with sliced chicken, mozzarella, parmesan, and black pepper.

# Notes:

01 - Can use red pesto instead of basil pesto.
02 - Pistachios can replace walnuts.
03 - Keeps in fridge up to 3 days.

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