Chicken with Red Pesto and Pasta

Ingredients

• 240g penne pasta

• 4 chicken breasts (about 120g each)

• 400g cherry tomatoes

• 200g mozzarella balls

• 20g butter

• 20g flour

• 200ml whole milk

• 20g red pesto

• 5g salt and pepper

Instructions

1. Cook the pasta according to the instructions on the package in plenty of salted boiling water.

2. Fry the chicken breasts until golden brown and fully cooked.

3. Halve the cherry tomatoes and mozzarella balls.

4. In a small saucepan, melt the butter.

5. Stir in the flour to form a roux and cook for a few minutes until it becomes slightly sandy in texture.

6. Gradually add the milk while stirring continuously with a whisk until smooth and thickened.

7. If the sauce is too thick, add a little extra milk.

8. Stir in the red pesto and season with salt and pepper to taste.

9. Serve the pasta with the chicken and spoon over the red pesto sauce.

10. Finally, sprinkle the halved tomatoes and mozzarella balls on top before serving.

Storage Advice: Store in an airtight container in the refrigerator for up to 3 days.

Nutritional information