Green Pasta Pesto with Tomatoes and Chicken

Cook the pasta in a large pot of salted water according to the package until al dente. Drain and reserve a small amount of pasta water (about 60 ml) for the sauce.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook 6-8 minutes until cooked through and lightly golden. Remove from the pan and set aside.

Add the remaining olive oil to the pan. Sauté the garlic for 30 seconds, add the cherry tomatoes and cook 4-5 minutes until soft and starting to burst.

Stir in the green pesto with the tomatoes and add the cooking cream. Let simmer gently for 2-3 minutes until the sauce is creamy. Season to taste with salt and pepper.

Return the chicken to the pan. Toss until everything is well coated. If needed, use some of the reserved pasta water to loosen the sauce.

Toss the pasta with the sauce or spoon the sauce over the pasta. Sprinkle with grated Parmesan cheese and garnish with fresh basil. Serve immediately.