Chicken with Pesto & Olives

Chicken with Pesto & Olives

Ingredients
2 Chicken Fillets, cut up into bite size pieces
1 cup Green beans, topped & tailed
1/2 Cup Kalamata Olives
1 Small Onion, chopped
1/4 Cup Single Cream
300g Pasta (Penne/Taglitelle)

For the pesto
5g (1/4 cup) pine nuts
1 1/2 cups fresh basil leaves
2 small garlic cloves, halved
60g (3/4 cup) shredded parmesan
5 tbs olive oil

Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Boil up the pasta of your choice according to the packet.

Heat oil in a frying pan, add the bite size chicken pieces and fry until brown. Remove and set aside and keep warm. Heat up the pan, add a tablespoon olive oil and Cut up a small onion and fry slowly. Blanch some green beans and add to the onion mixture, add the pitted Kalamata Olives. Return the chicken to the pan with the onion & green bean mixture and add the cream. Heat gently

Drain the pasta, add to the chicken mixture with the pesto. Sprinkle with parmesan cheese and serve..