Grilled Chicken and Pesto Cream Pasta

Ingredients:

4 pc chicken breast fillet
1 cup store bought barbecue marinade
2 tbsp dried rosemary
½ tsp ground black pepper
½ cup olive oil
2 tbsp unsalted butter
¼ cup white onions, finely chopped
½ cup chicken stock
1 cup all purpose cream
½ cup store bought pesto
Salt to taste
Pepper to taste
1-250g Spaghetti pasta, cooked under package directions

Procedure:

Place chicken breasts in a glad storage bag. Add in the barbecue marinade, rosemary, pepper, oil and seal bag. Marinate chicken for at least 30 minutes.

To make the sauce, melt butter in a pan over medium heat then sauté the onions. Add in chicken stock and bring to a boil. Bring to simmer then add in cream and store-bought pesto. Bring the sauce to a simmer until slightly thickened. Season with salt and pepper. Add in the cooked pasta and toss well with the sauce. Keep warm.

Bring a grill pan to high heat. Grill chicken breasts for 2-3 minutes per side then let rest for 5 minutes before slicing into serving portions. To serve, place pasta in a large serving platter then top off with sliced grilled chicken.

Serves 4