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This combines a previous (simple) recipe for cashew pesto which is always an early summer highlight when we get a large bunch of fresh Basil in our CSA basket, with chicken and pasta. There really isn’t much to it, but it’s so very tasty, easy and satisfying.

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For 2-4 servings you’ll need about 2-3 Tbsps of Pesto, 2 skinless chicken breasts, 1 Tbsp olive oil, 1/2 Tbsp unsalted butter, 1-1/2 cups penne pasta, 2 Tbsp freshly grated parmesan cheese, salt and pepper.

Bring a pot of salted water to a boil in a large pot for the pasta. Once boiling, cook the pasta per the instructions for al dente – about 10 mins.

Chop the chicken breasts in to 1″ cubes and toss in a small bowl with salt and pepper to taste.

Heat olive oil and butter in a skillet until butter is melted and cook chicken until it is just browning – about 8-10 mins – over medium-high heat. Once fully cooked, turn off the heat and leave the chicken in its juices in the pan until the pasta is cooked and tossed with the pesto.

Drain the pasta and add to a large bowl. While still hot, add the pesto and toss well to fully coat all the pasta. Add the chicken and about 1 Tbsp of the juices to the pasta/pesto and toss well again to coat all.

Add the grated parmesan to the top and serve.

 

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