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

Ingredients for 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
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 6

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

  • 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.»

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

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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