Creamy Chicken and Basil Pesto Pasta

Ready in 30 minutes • Serves 3
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, September 8, 2019.

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Ingredients

1 pack chicken thighs
1 clove garlic, minced
1 pack chicken spices
1 capsicum, thinly sliced
1 bunch silverbeet, white stem removed & leaves thinly sliced until you have 3 cups worth
1/2 cup chicken stock
1 pack basil pesto
1/4 cup sour cream

Prep chicken. Pat chicken dry and toss with garlic, chicken spices, a pinch of salt and a drizzle of oil. Season with pepper.
Prep veggies.
Bring a large pot of salted water to the boil & cook pasta. Cook pasta in boiling water for about 12 minutes, until tender. Reserve 1 cup pasta water and drain. Return pasta to pot with a drizzle of oil to prevent sticking.
Cook chicken & veggies. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Rest, covered. Return pan to medium heat with a drizzle of oil, add capsicum and silverbeet and cook for about 2 minutes, until tender.
Cook sauce. Add stock and cook for about 2 minutes, until slightly reduced. Add basil pesto, sour cream and a pinch of salt to pan and fold through, until combined. Roughly chop chicken into bite sized pieces. Add chicken, any resting juices and pasta to pan with a little reserved pasta water, if needed. Season to taste.
Serve pasta topped with Parmesan cheese and walnuts.