Pesto and Chicken Macaroni

Name: Pesto and Chicken Macaroni
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 to 6 serving(s)
Ingredients: 1 cup (140 g) cherry tomatoes, various colours, halved; 1 container (200 g) mini bocconcini, quartered; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) lemon juice; 3/4 lb (340 g) macaroni; 1/2 cup (125 ml) classic pesto; 4 chicken cutlets; Basil leaves (optional)

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Preparation 30 min
Cooking 15 min
Servings 4

You'll go wild for our classic basil pesto combined with macaroni and chicken.

Featured in RICARDO Magazine SPRING 2019 (p. 111)

Sans oeufs

Ingredients

- 1 cup (140 g) cherry tomatoes, various colours, halved
- 1 container (200 g) mini bocconcini, quartered
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 3/4 lb (340 g) macaroni
- 1/2 cup (125 ml) classic pesto
- 4 chicken cutlets
- Basil leaves (optional)

Preparation

- In a small bowl, combine the tomatoes and bocconcini with 1 tbsp (15 ml) of the oil and the lemon juice. Season with salt and pepper. Set aside at room temperature.
- In a pot of salted boiling water, cook the macaroni until al dente. Drain. Add the pesto and toss to coat.
- In a large non-stick skillet over medium-high heat, cook half of the chicken cutlets at a time in the remaining oil just until golden and cooked through, about 3 minutes on each side. Season with salt and pepper. On a work surface, cut the chicken into strips.
- Serve the pasta in shallow bowls. Top with the chicken, tomatoes and bocconcini. If desired, garnish with a few basil leaves.

Personal Note

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Pesto and Chicken Macaroni

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Ingredients

Preparation

Personal Note

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RICARDO The Rock 12" Frypan