Chicken Pesto-Style Pasta

Ingredients

• 300 g chicken breast
• 180 g pasta (penne or fusilli)
• 1/2 cup fresh cilantro
• 1/4 cup fresh mint
• 1/4 cup cashews (or pine nuts)
• 2 cloves garlic
• 1 green chili (optional)(optional)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp olive oil (for searing)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water (to thin pesto)(optional)
• 2 tbsp grated parmesan (optional)(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, blend cilantro, mint, cashews, garlic, green chili (if using), lemon juice, 1 tbsp olive oil, and 2 tbsp water (as needed) into a coarse pesto-style sauce. Season with a pinch of salt and black pepper.

3. 3

   Cut the chicken into bite-size pieces. Heat 1 tbsp olive oil in a large pan over medium-high heat and sear chicken, stirring occasionally, until cooked through and lightly browned (about 8–10 minutes). Season with remaining salt and pepper.

4. 4

   Add drained pasta and the pesto sauce to the pan with the chicken. Toss well, loosening with reserved pasta water a splash at a time until glossy and evenly coated. Simmer 1–2 minutes and serve.