Chicken with Pesto Pasta

Ingredients
200g penne
100g chicken breast meat
70g cherry tomatoes, halved
65g basil pesto(recipe below)
65g cream
20g Parmesan cheese, shaved
2tbsp olive oil

Direction
Heat 1 tablespoon of olive oil in nonstick frying pan over medium heat. Lightly season chicken meat with salt and pepper and add thus to the frying Pan. Cook for 4-5 minutes on each side or until cook through. Transfer to a plate and cover with foil to keep warm.
In the meantime, cook penne in a large saucepan of boiling salted water following packet instructions or until just tender. Drain and return pasta to the saucepan.
Heat remaining olive oil in frying pan over high heat. add the tomatoes and cook,tossing often for 2-3minutes or until just tender.
Slice the cooked chicken meat thinly and add pesto sauce. Toss over low heat until well combine. Add the tomatoes and season lightly with salt and pepper. Toss gently to combine then spoon pasta into individual serving bowls. Add chicken with pesto and sprinkle with Parmesan cheese.
To prepare basil pesto
100g fresh basil leaves
25g toasted pine nuts
2 cloves garlic,chopped
65ml olive oil
25g freshly grated parmesan cheese

Place basil leaves,pine nuts and garlic into a food processor. Process on pluse than scrape down the side of the bowl occasionally until well chopped.
With the processor running, pour oil into the feed tube in a slow and steady stream until all the oil has been incorporated.
Transfer pesto to a bowl and stir in Parmesan cheese. Season with salt and pepper to taste. Use immediately or prepare for storing.
To store pesto: Transfer to a clean sterilized jar and cover top with thin layer of extra virgin olive oil. Pesto can be store in the refrigerator for 1-2 months.

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