One Pot Pesto Chicken Pasta with Mint
The Three Gen is the perfect companion for this pesto chicken pasta, the mint just pops in your mouth and brings out the eucalyptus in the wine.
- 800g boneless, skinless chicken breast
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1 jar 200g basil pesto
- 500ml cream
- 500g penne pasta
- 1/4 cup grated Parmesan
- Salt and freshly ground black pepper
- Handful of fresh basil and mint leaves, chopped
- 1 lemon, zest
Pre-heat oven to 200C.
Place the chicken breast in an ovenproof dish. Mix the basil pesto and cream. Pour over the chicken and cover with foil. Bake for 30-40 minutes until soft and cook through. Break the chicken into pieces using 2 forks. Season with salt and pepper.
Cook the penne pasta until al dente. Serve the chicken on top of the penne pasta, sprinkle some parmesan cheese over and some fresh basil, mint mixture and the zest of one lemon.