Pea Pesto Pasta with Chicken

Makes 5-6 servings

Ingredients

1 package or roughly 500g of Fusili pasta, cooked

4-5 chicken thighs, cut into medium sized chunks

3-4 tbs olive oil (for the chicken)

Salt and pepper

For the sauce

1/2 cup frozen peas (plus more to add with the pasta and chicken)

4-5 sprigs of fresh basil, or roughly 1 package

1/2 cup olive oil

2 garlic cloves

1/2 cup pine nuts

1/3 cup grated Parmigiano-Reggiano cheese

1/2 cup chicken broth

1/2 cup heavy cream

1. In a pot of boiling water, cook the peas for about 1 minute. Set aside.

2. In a food processor, pulse the peas, basil, olive oil, garlic, pine nuts and cheese until somewhat smooth. Set aside.

3. Cook the chicken over a large pan with olive oil on high heat. Season with salt and pepper. Add the pesto and combine. Add the chicken broth and heavy cream, and turn the heat to low. Cover the pan with the lid, and let the sauce simmer for about 5 minutes on low.

4. Add the pasta and peas, and stir until combined. Serve with basil, and pepper on top. Enjoy!