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Pappardelle with Fresh Pesto and Chicken

Print Recipe
Servings 1 small jar

Ingredients
  

  • 2 cups fresh basil leaves no stems
  • 2 large cloves garlic
  • 2 Tablespoons pine nuts
  • 1/2 cup olive oil
  • 1/2 cup freshly grated Parmesan
  • 1 Tablespoon butter
  • 6 boneless skinless chicken tenders or large breast
  • Salt and Pepper
  • 1 package Pappardelle noodles I used entire 8.8 oz pkg Bionaturae Organic

Instructions
 

For Pesto:

  • Add basil, garlic, olive oil, and pine nuts to food processor or blender. Pulse several times, stopping to scrape sides. Once blended, add Parmesan and blend just to combine.

For Pappardelle:

  • Cook according to instructions on package.

For Chicken:

  • Generously salt and pepper chicken. Pan fry in butter (or roast in oven). Drain on paper towel. Cut into bite sized pieces.
  • Arrange drained noodles in a serving dish. Add two heaping spoonfuls of pesto and toss. Top with chicken and additional grated Parmesan. Add salt and pepper to taste. Serve immediately. Tastes great cold too!