Pan-fried chicken breast with fresh herbs, penne pasta with pesto Recipe

Chicken breast cooked with basil, parsley and tarragon served with penne pasta and home made pesto.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(16 votes) 3.9/5

Ingredients

Pour people
  • Supreme(s) of chicken breast : 6 whole
  • Penne : 400 g
  • Basil : 1 bunch
  • Pine kernel(s) : 30 g
  • Parmesan : 50 g
  • Garlic clove(s) : 1 bulb
  • Tarragon : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Water : 100 ml
  • Fine salt : 20 g
  • Piment d'Espelette : 2 g
  • Coarse salt : 10 g
  • Olive oil : 100 ml

Method

  • ETAPE 1

    Bring a large pan of salted water (10g salt per litre) to the boil.
    Wash the herbs.
    Make an incision in each chicken breast and insert a basil leaf between the skin and the meat of the chicken.

  • ETAPE 2

    Cook the pasta in the salted boiling water. Cook to 'al dente' then drain and place in a large dish. Drizzle a little olive oil over the pasta.

  • ETAPE 3

    Peel the garlic, cut in half and remove the green core. Chop the rest of the basil. Use a pestle and mortar to crush the garlic then gradually add the basil and crush again. Add the pine nuts, freshly grated parmesan and 100ml olive oil. Mix until you have a loose paste.

  • ETAPE 4

    Place the parsley and the tarragon in a blender with piment d'Espelette, 50ml olive oil and 50ml water. Blitz well to obtain a green and fragrant liquid.

  • ETAPE 5

    Heat a frying pan to hot and add a little olive oil. Place the chicken breasts in the pan (skin-side down) and cook for about 4 minutes. Once the chicken is golden brown on one side, turn over and lower the heat. Cook for a further 5 minutes. Deglaze with the herb mixture, season with salt and cover with a sheet of aluminium foil.

  • ETAPE 6

    In a large saucepan or cooking pot, reheat the pasta. Add the pesto and mix well.

  • ETAPE 7

    Serve the pasta on large dinner plates. Add the chicken to the plates and drizzle a little of the herb sauce over the dish to serve.

Chef's tip

«Try this recipe using rocket instead of the fresh herbs for another delicious dish.»

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