Chicken Pesto Pasta

I think everyone has a pesto pasta recipe, this is my take on it.  I love this recipe because it is delicious but also because it is so quick to make - literally in the time it takes to boil the water and cook the pasta you will have made a very yummy sauce.  The key is to chop the chicken and zucchini quite finely so it cooks quickly.

The recipe uses bought pesto.  You can make your own, but this is my quick, go to recipe out of ingredients that I nearly always have in the pantry and fridge.

Do you have a super quick, super tasty recipe?

Pesto Chicken Pasta
(serves 2)

Half a jar pre-made pesto
Thickened Cream
1 chicken breast
2 zucchini
vegetable oil
a handful of rocket (or baby spinach)
penne

Heat your frying pan over a medium-high heat.  Put your pasta water on to boil.

Chop up your chicken breast, toss in a little vege oil, throw in the fry pan.  Chop up the zucchini (I like to make little batons).  When the chicken is half cooked, throw in the zucchini.

Meantime your water should have boiled, so add salt and your pasta.

Keep an eye on your chicken and zucchini stirring occasionally.  When the pasta has about 2-3 minutes to go, the chicken and zucchini should be cooked.  Turn the pan down, add the pesto and enough cream to make a nice sauce that coats everything.  Taste and add some cracked black pepper if you like.

Drain the cooked pasta, put it back in the saucepan, add the rocket and stir through the sauce.  Serve and enjoy!