Fusilli with Pesto, Chicken and Tomatoes

Ingredients

• 30 g Almonds
• 280 g chicken breast fillet (2 fillets)
• 250 g Cherry Tomatoes
• 40 g basil (2 bunches)
• 1 Garlic clove
• 400 g Whole wheat Fusilli
• Salt
• 4 tbsp olive oil
• 30 g Parmesan cheese (1 piece)
• Pepper

Instructions

1. 1.

   Roast the almonds in a dry pan until golden brown, remove and set aside. Rinse the chicken under cold water, pat dry and cut into bite-sized pieces. Wash and halve the tomatoes. Wash the basil, shake off excess water and set aside some leaves for garnish. Peel the garlic.

2. 2.

   Cook the pasta in boiling salted water according to package instructions until al dente. In a blender combine basil, garlic, almonds and 3 tbsp oil; blend finely. Grate the parmesan, fold half into the mixture and add enough pasta water to create a creamy pesto. Season with salt and pepper.

3. 3.

   Heat the remaining oil in a pan and brown the chicken over medium heat for 4–5 minutes on all sides. Season with salt and pepper.

4. 4.

   Drain the pasta and toss with the pesto. Fold in the tomatoes and chicken, then sprinkle with the remaining basil and parmesan before serving.