Chicken Tomato Pesto Pasta

Serves: 2
Prep Time: 30 minutes
Cook Time: 15 minutes

INGREDIENTS

2 tbsp olive oil
3 chicken meat, diced
cooked pasta of choice for 2
250g cherry tomatoes, halved
1/4 cup cream
30g parmesan powder (optional)

Basil Pesto - makes 1 cup:

1 1/2 cups firmly-packed basil leaves
1/2 cup pine nuts or almond nuts
2 garlic cloves, roughly chopped
1/2 cup extra virgin olive oil
60g parmesan powder

DIRECTIONS

Make pesto: Place basil, almond nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth. With the motor running, add oil in a slow and steady stream. Process until all oil is combined. Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined.
You can get the pasta ready by now or if not.
Heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Season chicken with salt and pepper. Add to frying pan. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm.
Add remaining oil to frying pan. Heat over high heat. Add tomatoes. Cook, tossing often, for 3 minutes or until just tender.
Add 2/3 cup basil pesto (see note), cream and chicken to pasta. Toss over low heat until well combined. Add tomatoes. Season with salt and pepper. Toss gently to combine.
Spoon pasta into serving bowls. Sprinkle with parmesan and serve.

Note: Place remaining pesto in an airtight container and drizzle with a thin layer of oil before storing in the fridge.

Source: http://www.taste.com.au/recipes/8982/chicken+pesto+and+tomato+pasta