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Mozzarella with Chicken Pesto Pasta

Serves: 4
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  • 3 boneless and skinless chicken breasts, cut into bite-size pieces
  • 400g pasta
  • 250g mozzarella
  • 100g fresh basil leaves
  • 100g pine nuts, toasted
  • 50g Grana padano grated
  • 1 garlic clove, lightly crushed
  • 2 tbsp olive oil
  • Fresh ground black pepper and sea salt


  1. Place the basil leaves in a food processor along with the pine nut, Grana Padano, garlic, olive oil, salt and pepper. Blend it until it is a smooth paste
  2. Heat the olive oil in a saucepan, add the chicken breasts pieces and fry until cooked and golden brown
  3. Meanwhile bring a pan of salted water to the boil and cook the pasta for 11-12 minutes
  4. Drain the pasta, leaving about 4 tablespoons of cooking liquid in the pan, then add 4 tablespoons of pesto and return the pasta to the pan
  5. Mix and add the chicken
  6. Serve the pasta dressed with slices of mozzarella
  7. Season with olive oil, freshly ground black pepper and toasted pine nuts
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