1 x 25g
bag basil leaves
Parmesan cheese broken in pieces
(for the pesto) Olive Spread
(for the chicken) Olive Spread
2 x 150g
skinless fresh Irish chicken breasts
pasta of your choice
Steamed broccoli and beans to serve
- To make the pesto, place the basil in a small food processor or liquidiser and blend until roughly chopped. Add the pine nuts, cheese and garlic and blend again. Add the Benecol® Olive Spread and blend to a rough paste. Set aside.
Preheat the oven to Gas mark 6/200ºC/fan oven 180ºC. Melt 15g Benecol® Olive Spread in a frying pan and heat until hot. Add the chicken breasts and cook for 10 minutes, turning frequently to brown both sides. Place on a baking sheet and cook in the oven for about 10 minutes until completely cooked through.
- Cook the pasta according to the pack instructions and drain well. Stir in the pesto, cover the pan and leave to melt for a minute or two. Serve the chicken and pasta with the vegetables.
Products used in this recipe