Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 25 minutes
Ingredients
- 350g pasta (penne or fettuccine work well)
- 500g chicken breast fillets
- 1 tbsp extra virgin olive oil (plus a little extra for brushing chicken)
- Salt and pepper, to taste
- 3 garlic cloves, crushed
- 75g baby spinach
- 1/2 cup chicken stock
- 1/4 cup thickened cream
- 150g basil pesto with cashew & pecorino dip
- 250g smooth ricotta
- 1/2 cup semi-dried tomato strips
- 1/2 cup small fresh basil leaves, divided
- 1/2 cup finely grated parmesan cheese, plus extra to serve
Method
Cook the pasta:
Bring salted water to the boil in the Equip Marble+ 24cm Stockpot with Lid. Add the pasta and cook according to packet directions until al dente. Drain, reserving 1/2 cup of cooking water.
Grill the chicken:
Preheat a grill pan over medium-high heat. Lightly brush the chicken breast fillets with olive oil and season with salt and pepper. Grill the chicken for 4–5 minutes on each side or until cooked through. Remove from the pan and set aside. Once slightly cooled, thinly slice the chicken.
Prepare the sauce:
Heat olive oil in a large, ovenproof frypan over medium-high heat. Add the crushed garlic and sauté for 1 minute until fragrant. Add the baby spinach and cook, stirring, for 1–2 minutes until wilted.
Lower the heat and stir in the chicken stock, cream, and basil pesto dip. Mix until well combined.
Add the ricotta, semi-dried tomatoes, and grilled, sliced chicken. Stir gently to combine.
Toss the cooked pasta into the pan, adding the reserved cooking water to loosen the sauce if needed.
Stir through half the fresh basil leaves.
Sprinkle the Parmesan cheese evenly over the top.
Garnish with the remaining fresh basil leaves and a sprinkle of extra Parmesan cheese. Serve immediately.
