A classic Dinner Recipes pasta that is as quick to make as it will be to finish when you’re devouring it! Tastes like Italy and is oh-so simple to create! Yum.

Serves 4 | Prep 5 minutes | Cook 20 mins


  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

  • Meanwhile, in a nonstick frying pan, sauté the chicken until golden, 4 to 6 minutes.

  • Blend the sun-dried tomatoes and their oil, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve..


  • 350g penne pasta

  • 350g boneless, skinless chicken breast

  • 200g jar sun-dried tomato pesto

  • ½ cup freshly grated parmesan


Optional: Sprinkle with 1 cup fresh basil leaves.