Pesto pasta (chicken version)

Name: Pesto pasta (chicken version)
Yield: 5 servings
Cuisine: British
Ingredients: 1 packet semolina pasts; 1 bunch basil leaves; 1/8 cup pine nuts; 1/8 cup grated Parmesan; 1 tsp salt; 1/4 tsp black pepper; 1/8 cup olive oil; 1 tsp butter; 6/8 cloves galric (divided); 1/4 tsp sugar; 1 chicken breast (cut into strips); 4/5 whole chillies red/green(optional); 1/4 cup cream; 1/4 cup milk (optional)

Aaliya Shaikh @cook_13760638

#jhatpat

Again a very classic Italian one dish meal.
A very favourite around the globe and Multipurpose sauce.

#jhatpat

Again a very classic Italian one dish meal.
A very favourite around the globe and Multipurpose sauce.

Aaliya Shaikh @cook_13760638

#jhatpat

Again a very classic Italian one dish meal.
A very favourite around the globe and Multipurpose sauce.

#jhatpat

Again a very classic Italian one dish meal.
A very favourite around the globe and Multipurpose sauce.

Saved

Ingredients

5 servings

1 packetsemolina pasts
1 bunchbasil leaves
1/8 cuppine nuts
1/8 cupgrated Parmesan
1 tspsalt
1/4 tspblack pepper
1/8 cupolive oil
1 tspbutter
6/8 clovesgalric (divided)
1/4 tspsugar
1chicken breast (cut into strips)
4/5whole chillies red/green(optional)
1/4 cupcream
1/4 cupmilk (optional)

Saved

Steps

1

Wash and pat dry basil leaves.
2

Add basil 🌿, 5/7 cloves of garlic, salt, pepper, sugar,oil, pine nuts to make a paste. Try not to use any water while grinding it.
3

The preferences texture of this sauté should be coarse, but you can make it as your own taste. Add grated Parmesan and pulse just once. Your sauce is ready to cook.
4

Add butter to the pan and reaming garlic chopped. Add chicken an season with salt and pepper and cook the chicken on high flame. Until it changes colour. You can add chillies if you like.
5

Add the sauce and cook on high flame, add cream and bit of milk if required.
6

Boil the pasta al dente. Put sauce generously over the pasta. Serve hot.