Farfalle with chicken, pesto and cherry tomatoes
Golden chicken, tender cherry tomatoes and basil pesto: cheerful colours and a flavour that children and adults alike will love.
A recipe from the ITALAZA kitchen
Preparation 10 min · Cooking 15 min (not counting bringing the water to the boil)
A little longer than planned: 25 min.
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In the kitchen 7 steps
- Cut the chicken (360 g) into thin strips and season lightly with salt.
Poultry: cook it through, with no pink parts.
- Heat 4 tbsp of olive oil with the crushed garlic (2 cloves) in a large frying pan and brown the chicken for 5 minutes over high heat, stirring.
- Add the cherry tomatoes (240 g) with a little of their juice and cook for 6 minutes over medium heat, crushing a few of them.
- Meanwhile, cook 400 g of farfalle in a large pan of salted boiling water, following the time stated on the packet.
- In a bowl, thin the pesto (80 g) with a small ladleful of pasta cooking water.
- Remove the garlic, drain the farfalle, add them to the pan off the heat, add the thinned pesto and mix well.
- Serve with the grated parmesan (40 g).
Tip: Never put pesto in a pan over the heat: the basil will turn black and lose its aroma. Mix it in off the heat, loosened with a little cooking water.
Probably contains: gluten, milk, nuts · check the labels
Product labels: Farfalle Di Martino – Pasta di Gragnano PGI, Divella Pesto alla Genovese – Basil Sauce, Cherry Tomatoes La Fiammante – The Small Tomato, A Paesana Extra Virgin Olive Oil – Italy (1 liter)