Chicken, lemon & garlic pasta
- 2 tbsp pesto
- 2 tbsp virgin olive oil
- 4 large chicken breasts, chopped
- 1 clove garlic, chopped
- The zest and juice of 1 lemon
- 200g fresh mushrooms, sliced
- 225ml cream
- 1 tbsp parmesan cheese, grated
- 300g penne pasta, cooked
- Fresh basil
Heat the oil in a large, heavy-based pan.
Brown the chicken pieces, mushroom and garlic for about five minutes, or until the chicken is cooked through.
Stir through the pesto, lemon juice, lemon zest and cream.
Bring to the boil, reduce heat and simmer for a further five minutes.
Serve with penne, grated parmesan, and basil.