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  • Philip Munda

Sundried Tomato Pesto & Chicken Pasta

Pesto is so easy to male at home everyone should be doing it. A simple pesto just requires herbs, nuts, parmesan and olive oil. We added sundried tomatoes to this one as well but it would be a great green pesto without their addition. This dish is a great quick meal for weeknight dining.

Time: 30 Minutes

Serves: 4

Difficulty: Easy



  • 300g Sundried Tomato (with oil)

  • 2 Garlic Cloves

  • 100g Parsley

  • 100g Parmesan

  • 100g Walnuts

  • 1 Tsp Salt


  • 4 Chicken Breasts

  • 2 Garlic cloves

  • 1 Tsp Chili Flakes

  • 1 Tsp Mixed Herbs

  • 50ml Olive Oil

  • 250g Pasta

  • Parmesan


  1. Put all the pesto ingredients in a blender and blitz until smooth, adjust the consistency with more oil from the sundried tomatoes or water.

  2. Cube the chicken and marinade it in the garlic, chili flakes, herbs and olive oil. Add to a pan on medium heat and cook for ±10m minutes until the chicken is fully cooked through.

  3. Cook the pasta as per the package instructions. Preserve some pasta water. Add the finished pesto to the cooked chicken in the pan over low heat and add pasta water to ensure everything mixes together well.

  4. Toss the pasta in the same pan with the chicken. Grate over parmesan before serving.

Happy Cooking!


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