Basil Pesto Chicken Pasta

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Ingredients

• 750 grams (1.6 pounds) chicken breasts
• 5 grams (2 teaspoons) onion powder
• 5 grams (2 teaspoons) garlic powder
• Sea salt flakes
• Black pepper
• 40 milliliters (2 tablespoons) olive oil
• 30 grams (1.06 ounces) pine nuts
• 2-3 garlic cloves
• 30 grams (1.06 ounces) Parmigiano-Reggiano or Parmesan cheese
• 60 grams (2 bunches) basil leaves
• 1 lemon
• 450 grams (1 pound) penne pasta
• Extra virgin olive oil (for pesto)
• Lemon wedges (for serving)
• Additional Parmigiano-Reggiano or Parmesan cheese (for serving)

Instructions

1. Season chicken breasts with onion powder, garlic powder, sea salt, black pepper, and olive oil. Sear in a pan, then bake in the oven at 200°C (390°F) for 13 minutes.
2. Toast pine nuts in the oven. Prepare basil pesto by blending garlic, cheese, pine nuts, lemon juice, basil leaves and stems, salt, pepper, and olive oil.
3. Cook pasta in salted boiling water. Slice chicken, mix with pasta, basil pesto, and pan juices. Adjust consistency with pasta water if needed.
4. Portion out the dish, garnish with lemon wedges, olive oil, cheese, and black pepper. Store in the fridge for 4 days or freezer for 3 months.
5. Reheat in the microwave, squeeze fresh lemon juice before serving. Enjoy!

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