Pesto Chicken Pasta
  • Basil Pesto recipe (see blog)
  • 2 Chicken Breast, Cubed
  • ½ Pound of Elbow Pasta
  1. Follow the Basil Pesto recipe, set in the fridge for about 5 minutes to chill. You may leave it in longer if you wish!
  2. Cube the chicken and add to a medium heat pan with a bit of oil.
  3. In a separate pan, boil some water and add your pasta with a 4 fingers of salt.
  4. Cook the chicken through, adding in a little bit of the pesto to the mixture.
  5. Drain the pasta, adding it to the chicken pan.
  6. Stir in the remaining Pesto and cook for another 2 minutes.
  7. Serve right off the stove or package and eat it cold tomorrow. Either way, ENJOY!
Recipe by Laugh Eat Learn at