Grilled Chicken And Basil Pesto Recipe
chicken breast, crisp pancetta, artichoke hearts, and sun-dried tomatoes in a basil pesto cream over gluten free penne
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side until fully cooked and no longer pink inside. Remove from the pan and let it rest before slicing.
- 2
Cook the Pancetta
In the same pan, add the remaining tablespoon of olive oil and cook the pancetta until it becomes crispy. Remove and set aside.
- 3
Prepare the Pasta
In a large pot, bring salted water to a boil. Add the gluten free penne and cook according to package instructions. Drain and set aside.
- 4
Make the Cream Sauce
In the same pan used for the pancetta, add the heavy cream and basil pesto. Stir well and let it simmer for a few minutes until the sauce thickens slightly. Add the artichoke hearts and sun-dried tomatoes, mixing everything together.
- 5
Combine and Serve
Add the cooked penne to the sauce and mix until the pasta is evenly coated. Serve the pasta topped with sliced grilled chicken and crispy pancetta.
