1 2/3 cups shredded fresh basil
4 oz extra-virgin olive oil
3 tbsp pine nuts
3 garlic cloves, crushed
1/2 cup freshly grated Parmesan
2 tbsp freshly grated romano
2 tbsp vegetable oil
4 boneless, skinless chicken breasts
12 oz dried fettuccine
freshly ground pepper
sprig of fresh basil, to garnish
1 – To make the pesto, out the basil, olive oil, pine nuts, garlic, and a generous pinch of salt in a food processor or blendr. Puree the ingredients until smooth. Scrape the mixture into a bowl and stir in the cheeses.
2 – Heat the vegetable oil in a skillet over a medium heat. Cook the chicken breasts, turning once, for 8-10 minutes, or until the juices are no longer pink. Cut into small cubes.
3 – Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Add the chicken and pesto, then season with pepper. Toss well to mix.
4 – Garnish with a sprig of basil and serve warm.
Enjoy this easy Italian recipe!