Ingredients
1 lb fettuccine, linguine or spaghetti
1 tbsp unsalted butter
2 tbsp olive oil
3 pcs 6 oz boneless chicken breast, skinless
½ tsp salt
¼ tsp ground black pepper
18 pcs cherry tomatoes, sliced in half
½ cup prepared pesto
¼ cup baby arugula
Preparation
In a large pot of boiling salted water, cook pasta. Follow the cooking instructions in the packaging.
Drain pasta and keep 1 cup of pasta water.
Meanwhile, in a medium skillet heat up your olive oil.
Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side.
Transfer the chicken to a plate, cut in chunks and cover with foil to keep warm.
Using the same skillet, cook tomatoes over medium-high heat for about 2 mins.
Pour some pasta water, then add chicken and pesto. Simmer for another 2 mins.
Toss in your pasta and butter to your pesto and chicken sauce. Stir and mix them well together.
On a plate, finish pesto pasta with arugula on top and drizzle with olive oil. Serve and enjoy!
