Recipe for the creamy cashew pesto is HERE
For the Chicken
4 chicken breasts
3 tbls soy sauce
2 tbls honey
3 tbls olive oil
salt & pepper
400g of pasta
12 sun-dried tomatoes in olive oil
30g parmesan cheese
Sprinkle of sun flower seeds
Basil leaves to finish
Put the chicken in a zip lock bag, remove as much of the air as possible and tenderise by flattening the breasts slightly with a rolling pin. To the zip lock add the soy sauce, honey, olive oil, salt and pepper. Leave to marinate for 5 minutes.
Put a griddle pan on medium to high heat, have this ready and hot for the chicken. Place the chicken on griddle pan leave to cook on each side for 5 minutes. The chicken should become quite blackened and caramelised because of the sugar in the honey.
Meanwhile, in a saucepan of salted boiling water cook the pasta for required time. Drain the pasta once it is cooked making sure to reserve some of the cooking water to loosen the pesto sauce.
While the chicken and pasta are cooking roughly chop the sun-dried tomatoes and grate the parmesan cheese for serving.
Once all the components are cooked, add the pesto sauce to the pasta, gradually add the pasta cooking water until the sauce is at your desired consistency. I recommend having the sauce lightly coat the pasta shells.
Serve the pasta on large plates. Slice the chicken breasts into thick strips and lay them on top of the pasta. Sprinkle over the chopped sun-dried tomatoes, sun flower seeds and grated parmesan.
Garnish with basil leaves and serve immediately.