Chicken and tomato pesto pasta

Ingredients

• Dried pasta (quantities depend on type of pasta and serving size)
• Large bunch Basil, washed
• 1/4 cup Slivered almonds, or pine nuts
• 1 clove Garlic, crushed
• Olive oil to taste
• Pecorino or parmesan to taste
• Salt and pepper to taste
• 150 grams Chicken, diced into bite sized pieces
• Handful Cherry tomatoes

Directions

1. Bring a large saucepan of salted water to the boil.
2. Cook your pasta according to directions.  I used spinach fettuccine.
3. Drizzle some olive oil in a frying pan and fry off your chicken pieces until golden brown.
4. Meanwhile, prepare your pesto.  In a small food processor (or mortar and pestle) add basil, almonds (or pine nuts), and garlic.  Whizz briefly until combined.
5. Add grated parmesan or pecorino and olive oil to taste.  Whizz again until combined.
6. Add salt and pepper to taste, and adjust ingredients based on personal preference.
7. Once your chicken is cooked, throw the cherry tomatoes into the pan to heat up.
8. Drain your pasta.
9. To serve, combine pasta, chicken, cherry tomatoes and pesto and toss until evenly distributed.  Finish with a bit more cheese.
10. The leftover pesto can be kept in the fridge for several days, or covered in olive oil and kept for slightly longer.  Pesto is also great on sandwiches.